Spicy Curry Carrot Chutney

Diced carrots, onion, red pepper, and chilli simmered with cider vinegar and spices to create a flavorful vegetarian condiment.

Vegetarian Spicy Condiment Carrot Chutney

Estimated Nutrition

	Per Serving	Total
Calories	672.8 kcals	1345.5 kcals
Carbohydrates	166.4 grams	332.8 grams
Fat	1.6 grams	3.2 grams
Protein	3.8 grams	7.5 grams

Cook Time

80 mins

Produces

2 jars

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

250
g

Brown Sugar

CondimentsSauces

350
ml

Cider Vinegar

NutsSeeds

1
tsp

Ground Cumin

1
tsp

Ground Coriander

0.5
tsp

Ground Turmeric

1
pinch

Salt

1
pinch

Pepper

1
handful

Coriander

fresh, chopped

Vegetables

500
g

Carrot

diced

1
piece

Onion

large, diced

1
piece

Red Pepper

chopped

1
piece

Chilli

chopped, seeds removed

2.5
cm

Root Ginger

chopped

Steps

Combine carrots, onion, pepper, chilli, ginger, sugar, and vinegar in a pan.
Heat the mixture for five minutes, then stir in the spices, salt, and pepper.
Bring to a boil and simmer for approximately 75 minutes.
Stir in the fresh coriander.
Cook until a wooden spoon dragged through the pan leaves a clear channel.
Spoon the finished chutney into sterilised jars.