Spiced carrot chutney

  • Serves 4
  • 90 minutes

Spiced carrot chutney

90 minutes
Prep Time30 minutes
Cook Time60 minutes
Save this recipe


Yellow or black mustard seeds2 tsp
Cumin seeds1 tsp
Fenugreek seeds1 tsp
Nigella seeds1 tsp
Onion, thinly sliced1
Carrots, coarsely grated500g
Granny Smith apples, peeled and diced2
Large garlic cloves, finely chopped4
Green chillies, finely chopped (deseeded if you prefer less heat)2
Fresh root ginger, finely grated80g
Curry leaves10
Cardamom pods, cracked4
White grape vinegar300ml
Golden caster or light brown soft sugar300g
Sea salt½ tsp
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Tip the mustard, cumin, fenugreek and nigella seeds into a large pan; toast over a medium heat for 1 minute, until the spices smell aromatic. Remove the pan from the heat and add all the remaining ingredients.


Set the pan over a low-medium heat to dissolve the sugar, then cook at a gentle simmer, stirring frequently, for 50 minutes-1 hour, until the carrots are tender and starting to become translucent and the liquid has nearly all evaporated.


Spoon the chutney into your jars, seal with lids and leave to cool before labelling and wrapping. This chutney is best enjoyed after two weeks of maturing and will keep for up to a month in the fridge.

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