Caramelised Carrot Chutney

Carrot Chutney Recipe

The perfect chutney for cheese and crackers on a cheeseboard. 

Find out how to make carrot chutney.

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With more carrots in my fridge than I could shake a stick at, I decided Carrot Chutney was the way to go!

I'd never made chutney in my life, so after searching the net and finding lots of Indian chutneys (nice but not what I wanted).

I made this up out of bits and pieces from three different recipes. 😉

Top Tips!

Having made this, I'd use 2 x 250ml Kilner jars, that way it will last longer once opened - unless you're planning on a big chutney fest! Screw top jars are best I think.

I liked the idea of sultanas and so they went too. I will say although it tastes good it is on the sweet side.

Perhaps I'll use a little bit less sugar (say 100ml less) next time.

It's important to sterilize your jars and lids first - don't skip it! 

Find out how to sterilize jars before use.

Carrot chutney ingredients

• carrots

• brown sugar

• sultanas

• water

• white wine vinegar

• mixed spice

• ground ginger

• whole black peppercorns

• bay leaf

• lemon juice

Right, on with the recipe!

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chutney

English

Yield: 500ml Kilner jar (or 2 x 250ml)

Author: Jan Bennett

Carrot Chutney

Carrot chutney is a great way to use up a lot of carrots and perfect on a cheeseboard.

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients

• 600 g carrots - peeled
• 600 g soft brown sugar (yep, a lot of sugar)
• 100 g sultanas
• 450 ml water
• 5 tablespoons of white wine vinegar
• 2 teaspoons mixed spice
• 2 teaspoons ground ginger
• 16 whole black peppercorns
• 1 bay leaf
• 1 tablespoon of freshly squeezed lemon juice

Instructions

1. Sterilize your jars before using them; link in the main post.
2. You can grate the carrots or roughly chop them into a food processor and whiz until they are nicely chopped.
3. In a large saucepan, put the chopped or grated carrots and the rest of the ingredients. Bring to a boil then turn the heat down to a simmer. Let it simmer away for about an hour and a half.
4. Keep an eye on it stirring from time to time. You want the carrots to be tender and have a nice syrup-type consistency.
5. Now pour into a jug and then into your sterilised jar or jars, leave to cool and put on the lid.
6. If your jars are nicely sterilized they will keep (unopened) for ages. Once opened it's best to keep them in the fridge.

Notes

When I make it again I will use 2 x 250ml Kilner jars so it will keep even longer.

https://www.aglugofoil.com/2009/08/caramelised-carrot-chutney-with.html

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