Carrot Chutney

“This Indian-spiced chutney was created by one of our students, Andrea Rymer. It is packed with flavour and a great way to use up a glut of carrots as it will keep for a long time.”

You can see our scone recipe here

Prep time - 10 minutes

Cook time - 120 minutes

Difficulty - Easy

Serves / makes - 1 small jar

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Ingredients

3T olive oil

2T mustard seeds

2T cumin powder

1T ground turmeric

3T ground coriander 

1T chilli powder

1T ground black pepper

Zest and juice of 1 lemon

150ml apple cider vinegar

2T balsamic vinegar

3 large carrots grated (approximately 350g)

½T fresh ginger grated

4T tomato puree

12T brown sugar

3 fresh green chillies, finely chopped 

1t salt

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Equipment 

Grater

Saucepan

Fine grater/zester/microplane

Jar

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Method

1. Heat the oil in a saucepan on a medium heat, add mustard seeds, fry the seeds until they pop. 

2. Add the cumin powder, ground turmeric, ground coriander, chilli powder, black pepper, fry for further 2 minutes.

3. Add the lemon juice and zest, apple cider vinegar and balsamic vinegar, mix together. 

4. Add the grated carrots, ginger, tomato puree, brown sugar, chillies and salt. Stir well, cover and leave to simmer on a low heat for 2 hours, adding water if mixture dries out. 

5. Allow to cool. Put the chutney into a jar, store in the fridge. 

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Carrot Chutney

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Makes: 1 small jar

Author: Andrea Rymer

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M

This Indian-spiced chutney was created by one of our students, Andrea Rymer. It is packed with flavour and a great way to use up a glut of carrots as it will keep for a long time.

Ingredients

• 3T olive oil
• 2T mustard seeds
• 2T cumin powder
• 1T ground turmeric
• 3T ground coriander
• 1T chilli powder
• 1T ground black pepper
• Zest and juice of 1 lemon
• 150ml apple cider vinegar
• 2T balsamic vinegar
• 3 large carrots grated (approximately 350g)
• ½T fresh ginger grated
• 4T tomato puree
• 12T coconut sugar
• 3 fresh green chillies, finely chopped
• 1t salt

Method

1. Heat the oil in a saucepan on a medium heat, add mustard seeds, fry the seeds until they pop.
2. Add the cumin powder, ground turmeric, ground coriander, chilli powder, black pepper, fry for further 2 minutes.
3. Add the lemon juice and zest, apple cider vinegar and balsamic vinegar, mix together.
4. Add the grated carrots, ginger, tomato puree, coconut sugar, chillies and salt. Stir well, cover and leave to simmer on a low heat for 2 hours, adding water if mixture dries out.
5. Allow to cool. Put the chutney into a jar, store in the fridge.

Notes:

Equipment 

Grater

Saucepan

Fine grater/zester/microplane

Jar

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