Name: Carrot Chutney
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 Cup
Cuisine: Caribbean
Ingredients: 1/2 teaspoon Black Mustard Seeds; 1/2 teaspoon Cumin Seeds; 1 teaspoon Coconut Oil; 1/2 Yellow Onion diced small; 2 cloves Garlic minced; 1 teaspoon Ginger peeled finely grated; 1 large Carrot peeled grated; 1 Granny Smith Apple peeled and diced small; 1 small Green Chili deseeded finely chopped; 1 teaspoon Curry Powder; 1/4 Ground Cardamom; 1/2 cup Apple Cider Vinegar; 1/4 cup Brown Sugar Substitute; 1/4 tsp Sea Salt; 1/4 cup Golden Raisins

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As Seen On

Making chutney out of carrots may seem a little strange at first; however, Carrot Chutney is truly amazing. Made with a handful of Indian spices, a splash of finger, tart apples and sweet raisins that all work together creating a unique combination of aromatic, sweet and sour flavors. Carrot chutney can be stirred into curries, spread onto sandwiches, or used to complement cheese plates. Once you've had a spoonful of carrot chutney, you'll need to have homemade chutney on hand. Try out our recipes for tropical Mango or Apple Chutney to add to your recipe repertoire.

How long will carrot chutney last?

Carrot chutney will last up to a week in the fridge.

How many calories are in carrot chutney?

There are 340 calories in this recipe of carrot chutney.

How many carbs are in Carrot Chutney?

There's 56g of carb per carrot chutney recipe.

What does Carrot Chutney taste like?

Carrot chutney has warm, spiced, sweet and sour flavor.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Glass Storage Container

Medium Pot

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Wooden Spoon

Author: Jennifer Dodd

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

1 Cup

Ingredients

1/2 teaspoon Black Mustard Seeds
1/2 teaspoon Cumin Seeds
1 teaspoon Coconut Oil
1/2 Yellow Onion, diced small
2 cloves Garlic, minced
1 teaspoon Ginger, peeled, finely grated
1 large Carrot, peeled, grated
1 Granny Smith Apple, peeled and diced small
1 small Green Chili, deseeded, finely chopped
1 teaspoon Curry Powder
1/4 Ground Cardamom
1/2 cup Apple Cider Vinegar
1/4 cup Brown Sugar Substitute
1/4 tsp Sea Salt
1/4 cup Golden Raisins

Instructions

Add the mustard and cumin seeds in a pot placing it onto medium heat on the stovetop for 1 minute to toast the spices.

Add in the coconut oil heating it until melted, add in the onions and sweat for 2 minutes.

Stir in the garlic and ginger cooking for 30 seconds before adding the rest of the chutney ingredients into the pot.

Adding garlic, ginger and the rest of the ingredients

Once the chutney comes to a simmer, reduce the heat to medium-low, cover the pot and cook for 25 minutes while stirring every 5 minutes or so until almost all the liquid has evaporated.

Let the chutney cool completely before adding it to a sealed container, placing it into the fridge until ready to use.

Carrot Chutney