Carrot Chutney

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


Nutrition per serving
Net Carbs9.8 g3.6%
of which Sugars7.9 g8.7%
Fibers1.4 g4.9%
Fats0.1 g0.2%
of which Saturates0 g0.1%
of which Omega 30 g0.1%
Proteins0.5 g1.2%
Calcium27 mg2.7%
Vitamin A313 mcg44.8%
Vitamin C3 mg4.5%
Iron0.3 mg2.1%
Potassium172 mg4.9%
Sodium29 mg1.2%
Cholesterol0 mg0%
Kcal43 2.1%
Macro split
  • net carbs 83%
  • sugars 66%
  • fats 1%
  • saturates 0%
  • proteins 5%
  • fibers 11%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
43 per serving
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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Measuring System
Peeled Carrots375 g
Onion130 g
Maple Syrup90 g
Apple Cider Vinegar100 mL
Grated Ginger Root1 tsp
Lemon Zest1/2 tsp
Cumin1/4 tsp
Chillies1/2 tsp
Ground Coriander Seeds1/2 tsp
Turmeric1/2 tsp
Salt to taste

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.

Carrot Chutney ingredients in a pot

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.

carrot chutney ingredients simmering in a pot

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.


carrot chutney in a jar


  • 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.