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Carrot chutney in an ornate metal bowl with garnishes ready to eat on a table.

Spiced Carrot Chutney

A delicous colourful way to spice up your meals
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Course Condiment, Ingredient
Cuisine British
Calories 1233 kcal

Equipment

  • Kitchen scales
  • Chopping board and knife
  • Grater
  • Large saucepan
  • Long-handled spoon for stirring
  • Ladle
  • Jam Funnel
  • Clean, sterilised glass jars with sealable lids
  • Optional: Food processor

Ingredients
  

  • 500 g carrots
  • 1 medium onion
  • 1 medium orange
  • 4 cloves garlic
  • 30 g ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ⅓ tsp ground cinnamon
  • 1 tsp red chilli powder OR dried flakes
  • 1 tsp dried thyme
  • 2 tsp mustard seeds
  • 200 g sugar
  • 1 tsp salt
  • 250 ml white wine vinegar OR apple cider vinegar (min. 5% acetic acid)

Instructions
 

  • Wash, drain and peel the carrots. Then grate the carrots.
  • Peel the onion, garlic cloves and ginger.
  • Wash, zest and juice the orange.
  • Rough chop the onion and ginger and add them, together with the garlic cloves to the food processor. Pour in 50ml of the vinegar and blitz these into a coarse paste.
  • Add this fragrant paste to the pan together with the grated carrots, vinegar, sugar, orange zest and juice and all the herbs and spices. Stir to encourage all the ingredients to blend.
  • On medium heat, slowly bring the mixture to a low simmer. Stir regularly to encourage the sugar to dissolve and distribute evenly through the mixture.
  • Let the mixture simmer on low like this for around 15 min, making sure to stir so that it does not scorch.
  • Turn up the heat to a faster simmer for a further 15 min - you will notice that the liquid reduces and the mixture thickens up. When you can draw your wooden spoon through the mixture and a temporary trough remains through the mix, it is done.
  • Using the jam funnel, ladle the chutney into your sterilised jars. Gently tamp down the mixture as you fill the jars, or using an oven glove, gently tap the bottom of the jar to remove any air bubbles and to be able to optimise filling the jars.
  • Wipe the rims of the jars with damp kitchen paper and seal them with their lids. Leave to stand for 24 hours at room temperature to cool completely.
    Then label and date the jars.
  • Leave the chutney to mature for 10 days before opening.
    The chutney can be stored in a cool, dark cupboard for 3-6 months; and should be refrigerated once opened.

Notes

TIPS for making carrot chutney

1. Choose good carrots.

If you can, try to use organic carrots if possible, as they have a stronger flavour than conventionally grown carrots. But don't let this put you off. Using an inexpensive bag of carrots can still result in a delicious chutney - and I can confirm that!

2. Peel and grate the carrots.

The grated carrots cook faster and easier and add a lovely texture to the chutney. You can choose to grate the washed clean carrots with their peel which is fine, but if you do peel them, do NOT throw away those peels as they still have more to give you.
You may consider using a food processor to make it even quicker to grate the carrots.

3. Be adventurous and use different coloured carrots

Either on their own or together to create a unique flavour and visual combination in a jar.

4. Choose your sugar preference.

You can use either white sugar or brown sugar in this recipe. The brown sugar will add a lovely caramelised taste note to the finished product.

5. Convenient preparations

You can use convenient versions of garlic and ginger such as garlic and/or ginger pastes instead of fresh.
 

Customise this Chutney

Spiced carrot chutney is a delicious and versatile condiment that can be used to enhance the flavour of many different dishes.
  • Add more spices: If you like your chutney extra spicy, try adding additional spices such as cardamom, star anise or fresh chilli ( with or without their seeds).
  • Adjust the sweetness: If you prefer a less sweet chutney, simply add some lemon juice to taste.
  • Make it thicker or thinner: If you prefer a thicker chutney, cook it for a bit longer. Be aware that the grated carrot may start to break down into a puree if cooked for too long. For a thinner chutney, add a bit more water or reduce the cooking time.
  • Add other vegetables: Chutneys are often made with a combination of different vegetables. Try adding roughly chopped tomatoes for a complementary flavour.
  • Customize the texture: Chutneys can be either smooth or coarsely textured. If you prefer a smoother chutney, simply blend it until desired consistency is reached, or use finely grated carrots cooked for longer. For a coarser more textured chutney, leave some of the vegetables in larger pieces or choose a coarse grater. Or be daring and add a couple of teaspoons of desiccated coconut!
  • Add some dried fruits e.g. raisins, sultanas, cranberries for a bit extra flavour and texture.
 
 
 

Nutrition

Calories: 1233kcalCarbohydrates: 290gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2746mgPotassium: 2453mgFiber: 23gSugar: 241gVitamin A: 83922IUVitamin C: 116mgCalcium: 397mgIron: 9mg
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.

Keyword spiced carrot chutney
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