How to Make: Carrot Chutney

Name: Carrot Chutney
Total time: 70 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 375 g of Peeled Carrots; 130 g of Onion; 90 g of Maple Syrup; 100 mL of Apple Cider Vinegar; 1 tsp of Grated Ginger Root; 0.5 tsp of Lemon Zest; 0.25 tsp of Cumin; 0.5 tsp of Chillies; 0.5 tsp of Ground Coriander Seeds; 0.5 tsp of Turmeric; Salt to taste

how to make

Nutrients

Health Time 1h 10m Cost 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. Carbs, Sugars, Total Fats, Saturates Less than 25% of recommended intake for a meal Between 25% and 75% of recommended intake for a meal More than 75% of recommended intake for a meal Fibers, Proteins More than 75% of recommended intake for a meal Between 25% and 75% 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 10 swipe up for ingredients Peeled Carrots 375 g Onion 130 g Maple Syrup 90 g Apple Cider Vinegar 100 mL Grated Ginger Root 1 tsp Lemon Zest 0.5 tsp Cumin 0.25 tsp Chillies 0.5 tsp Ground Coriander Seeds 0.5 tsp Turmeric 0.5 tsp Salt to taste Adjust servings and measurement unit in the full recipe page .

STEP 1

Grate the carrots and chop the onions. Then, combine all the ingredients in a deep pot and bring to the boil. Peeled Carrots 375 g Onion 130 g Maple Syrup 90 g Apple Cider Vinegar 100 mL Grated Ginger Root 1 tsp Lemon Zest 0.5 tsp Cumin 0.25 tsp Chillies 0.5 tsp Ground Coriander Seeds 0.5 tsp Turmeric 0.5 tsp Salt to taste Adjust servings and measurement unit in the full recipe page .

STEP 2

Simmer at medium heat for 50 minutes while stirring. Mash the ingredients with a fork but keep a few discernible pieces. Peeled Carrots 375 g Onion 130 g Maple Syrup 90 g Apple Cider Vinegar 100 mL Grated Ginger Root 1 tsp Lemon Zest 0.5 tsp Cumin 0.25 tsp Chillies 0.5 tsp Ground Coriander Seeds 0.5 tsp Turmeric 0.5 tsp Salt to taste Adjust servings and measurement unit in the full recipe page .

STEP 3

Place the chutney into sterilised jars with a plastic cap and seal while it's still warm. Enjoy! Peeled Carrots 375 g Onion 130 g Maple Syrup 90 g Apple Cider Vinegar 100 mL Grated Ginger Root 1 tsp Lemon Zest 0.5 tsp Cumin 0.25 tsp Chillies 0.5 tsp Ground Coriander Seeds 0.5 tsp Turmeric 0.5 tsp Salt to taste Adjust servings and measurement unit in the full recipe page .

how to make

Carrot Chutney

Nutrients

Carbs 10 grams

Sugars 7 grams

Total Fats 0 grams

Saturates 0 grams

Fibers 1 grams

Proteins 0 grams

About this recipe

Nutrients Data

Chart Legend

Good for Diets

No Allergens!

Servings

Ingredients List

STEP 1

Ingredients List

STEP 2

Ingredients List

STEP 3

Ingredients List

Peeled Carrots	375 g
Onion	130 g
Maple Syrup	90 g
Apple Cider Vinegar	100 mL
Grated Ginger Root	1 tsp
Lemon Zest	0.5 tsp
Cumin	0.25 tsp
Chillies	0.5 tsp
Ground Coriander Seeds	0.5 tsp
Turmeric	0.5 tsp
Salt	to taste