how to make

Carrot Chutney

by

Health

Time

1h 10m

Cost

Nutrients

44 kcal

Carbs 10 grams

Sugars 7 grams

Total Fats 0 grams

Saturates 0 grams

Fibers 1 grams

Proteins 0 grams

About this recipe

Prepared with maple syrup instead of white refined sugar, this vegan ginger and carrot chutney is a tasty condiment perfect for Indian curries and as a spread for cheese, burgers, and sandwiches. Make a big batch of this chutney and you'll always have a delicious homemade sauce to boost your dishes with its unique sweet and sour flavour.


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian
  • Paleo

No Allergens!

Servings

10

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Ingredients List

Peeled Carrots375g
Onion130g
Maple Syrup90g
Apple Cider Vinegar100mL
Grated Ginger Root1tsp
Lemon Zest0.5tsp
Cumin0.3tsp
Chillies0.5tsp
Ground Coriander Seeds0.5tsp
Turmeric0.5tsp
Salt0to taste

STEP 1

Grate the carrots and chop the onions. Then, combine all the ingredients in a deep pot and bring to the boil.

Ingredients List

Peeled Carrots375g
Onion130g
Maple Syrup90g
Apple Cider Vinegar100mL
Grated Ginger Root1tsp
Lemon Zest0.5tsp
Cumin0.3tsp
Chillies0.5tsp
Ground Coriander Seeds0.5tsp
Turmeric0.5tsp
Salt0to taste

STEP 2

Simmer at medium heat for 50 minutes while stirring. Mash the ingredients with a fork but keep a few discernible pieces.

Ingredients List

Peeled Carrots375g
Onion130g
Maple Syrup90g
Apple Cider Vinegar100mL
Grated Ginger Root1tsp
Lemon Zest0.5tsp
Cumin0.3tsp
Chillies0.5tsp
Ground Coriander Seeds0.5tsp
Turmeric0.5tsp
Salt0to taste

STEP 3

Place the chutney into sterilised jars with a plastic cap and seal while it's still warm. Enjoy!

Ingredients List

Peeled Carrots375g
Onion130g
Maple Syrup90g
Apple Cider Vinegar100mL
Grated Ginger Root1tsp
Lemon Zest0.5tsp
Cumin0.3tsp
Chillies0.5tsp
Ground Coriander Seeds0.5tsp
Turmeric0.5tsp
Salt0to taste

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