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 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

No Allergens!

Servings

10

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Ingredients List

Peeled Carrots375 g
Onion130 g
Maple Syrup90 g
Apple Cider Vinegar100 mL
Grated Ginger Root1 tsp
Lemon Zest0.5 tsp
Cumin0.25 tsp
Chillies0.5 tsp
Ground Coriander Seeds0.5 tsp
Turmeric0.5 tsp
Salt to 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 Carrots375 g
Onion130 g
Maple Syrup90 g
Apple Cider Vinegar100 mL
Grated Ginger Root1 tsp
Lemon Zest0.5 tsp
Cumin0.25 tsp
Chillies0.5 tsp
Ground Coriander Seeds0.5 tsp
Turmeric0.5 tsp
Salt to 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 Carrots375 g
Onion130 g
Maple Syrup90 g
Apple Cider Vinegar100 mL
Grated Ginger Root1 tsp
Lemon Zest0.5 tsp
Cumin0.25 tsp
Chillies0.5 tsp
Ground Coriander Seeds0.5 tsp
Turmeric0.5 tsp
Salt to taste

STEP 3

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

Ingredients List

Peeled Carrots375 g
Onion130 g
Maple Syrup90 g
Apple Cider Vinegar100 mL
Grated Ginger Root1 tsp
Lemon Zest0.5 tsp
Cumin0.25 tsp
Chillies0.5 tsp
Ground Coriander Seeds0.5 tsp
Turmeric0.5 tsp
Salt to taste