Carrot and almond chutney recipe

Name: Carrot and almond chutney recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.25 kg (2.8lbs) carrots, grated lengthways; 125 g (4.4oz) fresh ginger root, shredded; 250 ml (8.8fl oz) white wine vinegar; 2 large lemons, grated rind and juice only; 150 ml (5.3fl oz) water; 400 g (14.1oz) white or light brown sugar; 4 tbsp honey; 2 tbsp coriander seeds, freshly ground; 1 tbsp salt; 3 dried bird's eye chillies; 3 tbsp flaked almonds

Servings: persons

1.25 kg (2.8lbs) carrots, grated lengthways
125 g (4.4oz) fresh ginger root, shredded
250 ml (8.8fl oz) white wine vinegar
2 large lemons, grated rind and juice only
150 ml (5.3fl oz) water
400 g (14.1oz) white or light brown sugar
4 tbsp honey
2 tbsp coriander seeds, freshly ground
1 tbsp salt
3 dried bird's eye chillies
3 tbsp flaked almonds

1
Put all the ingredients except the chillies and almonds in a glass bowl.
2
Mix well, cover, and leave to stand overnight.
3
The next day, transfer the mixture to the preserving pan.
4
Bring to the boil, then simmer for 20 minutes.
5
Raise the heat, and boil hard for 10-15 minutes, until most of the liquid has evaporated and the mixture is thick.
6
Grind the chillies to a powder in the spice mill or coffee grinder.
7
Stir into the pan with the almonds.
8
Ladle into the hot sterilized jars, then seal.
9
The chutney will be ready in 1 month but improves with keeping.

670

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1.25 kg (2.8lbs) carrots, grated lengthways, 125 g (4.4oz) fresh ginger root, shredded, 250 ml (8.8fl oz) white wine vinegar, 2 large lemons, grated rind and juice only, and more.

Yes, Carrot and almond chutney recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!