Carrot Chutney

A couple of weeks ago I had a Wensleydale cheese and carrot chutney sandwich which I really enjoyed. I looked at a few stores to see if this carrot  chutney was available to buy but alas no luck.   Like most people, I love my condiments and chutneys are a great favourite.  It was carrot season too so I decided to experiment and make this carrot chutney using the basic mango chunda (mango preserve) recipe as the base with some adjustments.

What is a chutney?

A chutney is a typical Indian condiment which can be made cooked or uncooked using seasonal fruits, vegetables, herbs and spices. There are so many traditions behind making these chutneys and the recipes are usually passed down from generations. Chutneys and pickles are an integral part of our meal.   Also so many traditions about which chutney should be served with which meal and I am always learning about this.

How do you serve or eat a chutney?

Chutneys complement other dishes like for example when making a chaat, hot coriander and green chili chutney is served with the sweet and sour tamarind chutney which is then balanced with a sweet mixture of yogurt chutney.  A chutney adds extra taste and flavour to your meal or it can be served with any dish you like.  I like with my meals, my sandwiches as well as on my crackers.

Jump to Recipe

Ingredients (makes one large jam bottle size)

• 1200 grams of carrots (got reduced to 1000 grams after peeling and cleaning)
• ½ tsp salt
• ½ tsp chilly powder
• 2 fresh green chillies
• ¾ cup sugar
• 2 tbs lemon juice

Method:

1.  Wash and grate the carrots.

2.   Add the salt and chilly powder to the carrots and stir the mixture.  Cover the dish and cook in the microwave at 750 watts for 12 minutes, stirring the mixture every 4 minutes.

3.  Once the carrots soften, add the sugar and cover the dish and cook in the microwave for 4 minutes.   The sugar will melt and the mixture will become runny and very hot.

4.  Stir the mixture, cover the dish and cook it for 4 minutes at a time.  Stir the mixture every 4 minutes.  Cook 10 minutes.  Add the lemon juice and chopped green chillies.

5.  Allow the mixture to cool.  Do not worry if the mixture feels a bit runny.  The sugar will cool down and the mixture will thicken.

6.  When cool transfer to sterilised bottles and keep the chutney in the fridge where it should be fine for a couple of weeks.

I  used my carrot chutney to mix with alu paratha stuffing and make an interesting stuffed paratha.

There are several chutney recipes in my blog- some of which are listed below:

• Mango Chutney with ginger and chilies
• Tomato and dates chutney
• Mango and tomato hot sauce
• Lasan ni chutney
• Garlic Dip and chutney

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