by
Health
Time
1h 10mCost
44 kcal
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.
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.
10
Grate the carrots and chop the onions. Then, combine all the ingredients in a deep pot and bring to the boil.
| Peeled Carrots | 375g |
|---|---|
| Onion | 130g |
| Maple Syrup | 90g |
| Apple Cider Vinegar | 100mL |
| Grated Ginger Root | 1tsp |
| Lemon Zest | 0.5tsp |
| Cumin | 0.25tsp |
| Chillies | 0.5tsp |
| Ground Coriander Seeds | 0.5tsp |
| Turmeric | 0.5tsp |
| Salt | to taste |
Simmer at medium heat for 50 minutes while stirring. Mash the ingredients with a fork but keep a few discernible pieces.
| Peeled Carrots | 375g |
|---|---|
| Onion | 130g |
| Maple Syrup | 90g |
| Apple Cider Vinegar | 100mL |
| Grated Ginger Root | 1tsp |
| Lemon Zest | 0.5tsp |
| Cumin | 0.25tsp |
| Chillies | 0.5tsp |
| Ground Coriander Seeds | 0.5tsp |
| Turmeric | 0.5tsp |
| Salt | to taste |
Place the chutney into sterilised jars with a plastic cap and seal while it's still warm. Enjoy!
| Peeled Carrots | 375g |
|---|---|
| Onion | 130g |
| Maple Syrup | 90g |
| Apple Cider Vinegar | 100mL |
| Grated Ginger Root | 1tsp |
| Lemon Zest | 0.5tsp |
| Cumin | 0.25tsp |
| Chillies | 0.5tsp |
| Ground Coriander Seeds | 0.5tsp |
| Turmeric | 0.5tsp |
| Salt | to taste |
This hand blender is perfect for making a whole variety of meals like soups, breakfast smoothies, batters for bakes, macarons and more. Easy to use and easy to clean 🤙.