Tuesday, March 04, 2014

Chutney Tuesday: Carrot Chutney

I decided to make this chutney because I really like Carrots! So I was curious to know whether they would work as a chutney, after a bit of googling I found that Marks and Spencer's used to make a wensleydale and carrot chutney sandwich, which was widely regarded as delicious.... so I knew this had to be my next chutney project.

approx 1400g carrots (weight is before peeling) - grated (this is by far the most time consuming part)
2 onions diced
2 cooking apples finely diced
1 red chilli pepper finely sliced
2 tbls veg oil
1 tsp coriander seeds crushed.
350 ml cider vinegar
250g light muscovado sugar (or whatever brown sugar you have)

heat oil in large pan, add onion & chilli and cook until soft.
Add grated carrot and 2 tbls of the sugar and cook until carrots go limp and start to produce juice.
Add vinegar, rest of sugar and coriander and simmer for 20 mins covered and 20 mins uncovered, stirring frequently.

transfer to sterilised jars, squishing the chutney down in the jars.

makes approximately 1.5 litres of chutney.


  1. Ohh, that looks delicious, I have also sent the link to my Mum!

  2. I absolutely adore carrots - I grow them too and eat them raw, I can eat them like sweets - perhaps that's why I got called 'carrot top' when I was a youngster - and had ginger hair!

    Thanks for the recipe - I will have a go at making some - but will halve the ingredients as there are only two of us!

  3. Ooh, I bet that's good. I made a carrot and onion chutney one year and it was fab - just played around until I got it to work - yummy!


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