Carrot Chutney

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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.

Carrot Chutney Recipe




Time 1h 10m



This delicious carrot chutney recipe is a vegan and gluten-free condiment perfect for spicy curries, as a spread over cheese and crackers, or as a filling for burgers and sandwiches.

With its distinctive sweet and sour taste, this carrot ginger chutney is prepared with Indian-inspired spices, like turmeric and cumin, maple syrup, and apple cider vinegar.

To give you a healthier recipe, we have replaced white refined sugar with maple syrup which is a natural ingredient rich in antioxidants and with almost half the content of sugars.

Moreover, apple cider vinegar is not only a natural preservative for your chutney, but it’s also well-known for its health benefits in controlling blood sugars.

Prepare a big batch, store it in air-tight jars, and, once tried, you’ll never go back to store-bought sugar-loaded chutneys again!

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  • 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

Recipe Instructions

step 1

Grate the carrots with the help of a cheese grater or blitz in a food processor and finely chop the onions.

Combine all the ingredients for the carrot chutney in a deep pot.

Stir well and bring to the boil.

step 2

Then, lower the heat and simmer for 50 minutes to 1 hour, stirring occasionally.

Allow the liquids to evaporate until you have a glossy and thick mix.

Mash the carrots with a fork or a potato masher but keep a few discernible pieces.

You can make the chutney smooth or chunky according to taste.

step 3

Once ready, place the chutney into sterilised jars and seal while it’s still warm.

Serve your delicious homemade carrot chutney with curry dishes or use it as a spread over toasts with cream cheese.



  • Instead of fresh ginger root, you can use half the amount of ginger powder.

  • It’s better to use a jar with a plastic lid to prevent the vinegar from damaging it over time.

  • You can sterilise the jam jar by dipping it in boiling water for at least 15 minutes, then allow to drain upside down on a towel and dry it in the oven. Make sure the jar is hot before using it. You can do so by keeping it in the heated oven while you prepare the jam.

  • Store the sealed carrot chutney for 2 months and consume within a week after opening.