Spiced Carrot Chutney


  • 4 garlic cloves – minced
  • 2 red chilli – deseeded and diced
  • 1 teaspoon ground cumin
  • 6cm piece fresh ginger – finely chopped
  • 600ml carrot juice
  • 1 kg carrots – peeled and grated
  • 400ml cider vinegar
  • 400g caster sugar

Makes 4 jars of chutney


  1. In a large saucepan, bring the sugar and vinegar to the boil
  2. Reduce heat and simmer until sugar has dissolved
  3. Stir in rest of the ingredients
  4. Bring to boil again
  5. Reduce heat and simmer for one hour until thick
  6. Cool and transfer to STERILISED jars

Download the recipe to try it for yourself

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