If you wonder how to serve up healthy carrots in another way, you’re going to love this carrot chutney recipe! It is a delicious, savoury side dish that will pair perfectly with your favourite meals. It’s also a great way to preserve carrots for further enjoyment. And if you’ve never made chutney before, don’t worry – it’s easy! All you need is a few simple ingredients and about a bit of your time. Give this chutney recipe a try today!
Good reasons to make a carrot chutney
Carrot chutney is a delicious condiment originating in India that is perfect for spicing up any meal. This chutney is very easy to make and only requires a few simple ingredients.
It is a great way to use up any leftover carrots that you may have in your fridge. A homemade chutney tastes much fresher and more flavorful than the store-bought variety, and you can flavour it to your own taste preference too.
Given that carrots are often cheap to buy, even in bulk, it is an economical chutney to make, especially if you choose the oddly shaped carrots! So if you are looking for a new way to add some zest to your cooking, be sure to give this great tasting and great looking chutney a try.
The making of this chutney
Carrot chutney is a popular condiment in India and can be made sweet, spicy, or tangy. This recipe involves simmering grated carrots in sugar, vinegar, and spices until it forms a thick preserve.
Depending on the desired taste, different spices, herbs or other seasonings can be added to customise the chutney. Some common spices used in carrot chutney recipes include cumin, coriander, fenugreek, mustard seed, and chilli pepper.
TIPS for making this colourful and tasty chutney
1. Start with fresh carrots. Fresh, crisp carrots will give your chutney the best taste and texture. Avoid using carrots that are old or rubbery. As the carrots will be grated, it is also a good place to use cheaper, wonky fresh carrots too.
2. Wash, peel and coarsely grate the carrots before cooking. This will help them cook evenly and prevent them from turning mushy. It also adds some welcome texture to the final product. If you prefer a smoother chutney you can use a potato masher to break down the vegetables as much or as little as you like during the cooking phase.
3. You can use ready-prepared garlic and ginger puree instead of fresh if this is what you have available. Use half the amount indicated in the recipe.
4. Cook the carrot chutney low and slow until it is thick and jam-like in consistency.
5. Make it your own and choose some additional seasonings that can elevate this condiment further and enhance your enjoyment of it.
6. Be patient – let the chutney mature for 4-6 weeks so that the flavours can blend and mellow for a better eating experience.
Seasoning options to consider
There are many ways to customise the flavour of carrot chutney to suit your taste.
Add other spices:
Carrots pair well with cumin and coriander, but you can also add other spices such as fennel seed, mustard seed, cardamom, or ginger to give it a more complex flavour.
Use different types of carrots:
Using certain heirloom carrots or even some carrot juice can create a more intense carrot flavour.
Use different types of vinegar:
The type of vinegar you use will also affect the taste of your chutney. Try using red wine vinegar, fruit vinegar or balsamic vinegar for a unique taste. Just make sure that whichever vinegar you use that it has a minimum of 5% acetic acid. And that some vinegar will also alter the colour of the chutney.
Add complimentary fruits or vegetables:
Adding other fruits or vegetables to your carrot chutney will give it a different flavour and texture. Try adding raisins, apricots, dried cranberries, or courgettes, to the recipe. Also consider the zest of either a lemon or lime for a taste sparkle!
A few ways to enjoy this carrot chutney
1. As a condiment for sandwiches and wraps. Try it on top of chicken, fish, or vegetarian wraps for a flavorful and healthy lunch option.
2. Carrot chutney is also an excellent dip for crackers, chips, or vegetables either on its own, or mixed with some yoghurt or cream cheese. Serve it as part of an appetizer platter or as a healthy snack option.
3. This chutney is the perfect finishing touch to any grilled dish. Try it with chicken, steak, pork chops, or vegetables for a sweet and savoury twist.
4. Chutney can also be used as a sauce/seasoning for pasta or rice dishes, just stirred through them. This is an easy way to add flavour and nutrition to any meal.
5. Enjoy as part of an Indian meal to accompany a curry.
Carrot chutney is an easy-to-make, economical and useful way to serve up nutritious carrots in a different way. It is also a great way to use up leftovers or a glut of carrots. It can enhance everyday meals such as sandwiches, salads, and burgers or be served as a condiment for a wide range of meals. It’s a winner all around! Try it today and you may just find yourself making it again and again.
Carrot Chutney Recipe
Equipment
- Kitchen scales
- Chopping board and knife
- Vegetable peeler
- Cheese grater or food processor
- Large saucepan
- Long-handled spoon for stirring
- Ladle
- Jam Funnel
- Clean, sterilised glass jars with sealable lids
- Optional: Potato masher
Ingredients
- 550 g carrots
- 1 medium onion
- 1 cooking apple
- 2 cloves garlic
- 1 red chilli/green chilli OR equivalent dried chilli flakes
- 25 g grated ginger
- 250 ml white vinegar/apple cider vinegar (min. 5% acetic acid)
- 220 g soft brown sugar
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Wash, peel and coarsely grate the carrots. and set aside.
- Wash, peel and core the apple. Peel the onion. Similarly, prepare the ginger and garlic. Roughly chop all of these and put them in a food processor or small blender with 50ml of the vinegar and blend into a paste.
- Add the grated carrots and the paste to the pan, then add the rest of the vinegar, sugar, salt and pepper and chilli. Stir these together well.Turn up the heat, and continue stirring to encourage the sugar to dissolve and the ingredients to blend.
- Bring the mixture to a boil for 5 minutes, then turn down the heat to let it slowly simmer for around 45 minutes. Stir from time to time and check when it starts to thicken.
- When you can draw a spoon through the mixture leaving a temporary clear trough in the pan, it is done and ready to be put into jars.Remove the pan from the heat and leave it to stand for a couple of minutes.
- Line up your cleaned and sterilised jars and lids and using the jam funnel, ladle the chutney into the jars, leaving 1 cm headspace at the top. Tap the jars gently on the work surface to clear any air pockets, before covering and sealing them with the lids.Leave the chutney to cool completely at room temperature, then label and store it in a cool, dark place.
- The chutney must be left to mature for at least 4-6 weeks during which time the flavours will blend and mellow, for the best enjoyment.The chutney can be stored for up to 10 months. Use within a year.Once opened, refrigerate and use within 7-10 days.
Notes
TIPS for making this colourful and tasty chutney
1. Start with fresh carrots. Fresh, crisp carrots will give your chutney the best taste and texture. Avoid using carrots that are old or rubbery. As the carrots will be grated, it is also a good place to use cheaper, wonky fresh carrots too. 2. Wash, peel and coarsely grate the carrots before cooking. This will help them cook evenly and prevent them from turning mushy. It also adds some welcome texture to the final product. If you prefer a smoother chutney you can use a potato masher to break down the vegetables as much or as little as you like during the cooking phase. 3. You can use ready-prepared garlic and ginger puree instead of fresh if this is what you have available. Use half the amount indicated in the recipe. 4. Cook the carrot chutney low and slow until it is thick and jam-like in consistency. 5. Make it your own and choose some additional seasonings that can elevate this condiment further and enhance your enjoyment of it. 6. Be patient – let the chutney mature for 4-6 weeks so that the flavours can blend and mellow for a better eating experience.Seasoning options to consider
There are many ways to customise the flavour of carrot chutney to suit your taste.Add other spices:
Carrots pair well with cumin and coriander, but you can also add other spices such as fennel seed, mustard seed, cardamom, or ginger to give it a more complex flavour.Use different types of carrots:
Using certain heirloom carrots or even some carrot juice can create a more intense carrot flavour.Use different types of vinegar:
The type of vinegar you use will also affect the taste of your chutney. Try using red wine vinegar, fruit vinegar or balsamic vinegar for a unique taste. Just make sure that whichever vinegar you use that it has a minimum of 5% acetic acid. And that some vinegar will also alter the colour of the chutney.Add complimentary fruits or vegetables:
Adding other fruits or vegetables to your carrot chutney will give it a different flavour and texture. Try adding raisins, apricots, dried cranberries, or courgettes, to the recipe. Also consider the zest of either a lemon or lime for a taste sparkle!A few ways to enjoy this carrot chutney
1. As a condiment for sandwiches and wraps. Try it on top of chicken, fish, or vegetarian wraps for a flavorful and healthy lunch option. 2. Carrot chutney is also an excellent dip for crackers, chips, or vegetables either on its own, or mixed with some yoghurt or cream cheese. Serve it as part of an appetizer platter or as a healthy snack option. 3. This chutney is the perfect finishing touch to any grilled dish. Try it with chicken, steak, pork chops, or vegetables for a sweet and savoury twist. 4. Chutney can also be used as a sauce/seasoning for pasta or rice dishes, just stirred through them. This is an easy way to add flavour and nutrition to any meal. 5. Enjoy as part of an Indian meal to accompany a curry.Nutrition
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.