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Tangy carrot chutney
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Nutrition Facts
Tangy carrot chutney
Amount Per Serving
Calories 64 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 142mg6%
Potassium 145mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 13g14%
Protein 1g2%
Vitamin A 5015IU100%
Vitamin C 3mg4%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Tangy carrot chutney

A crunchy, sweet and tangy chutney
Cook Time55 mins
Total Time55 mins
Course: Side Dish
Cuisine: British
Servings: 10
Calories: 64kcal
Author: David Atherton


  • Saucepan
  • 2 300ml jam jars


  • 300 g carrots peeled and coarsely grated
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 150 ml cider vinegar
  • 150 ml water
  • 110 g soft brown sugar
  • 2 tsp nigella seeds
  • 4 bay leaves
  • 3 g salt


  • Add the carrots to a pan with the onion and garlic, then add all the other ingredients. Bring to the boil and simmer vigorously for five minutes.
  • Reduce the heat to a gentle simmer and cook for 45–50 minutes until thickened. You’ll need to periodically stir to avoid it sticking to the bottom of the pan.
  • While the chutney is simmering, you’ll need to sterilise your jars. Preheat the oven to 160°C fan (180°C/350°F/gas mark 4), wash the jars as normal and place on a baking tray. Once the oven is at temperature, put the jars in for 15 minutes.
  • Fill the hot jars to the top with the chutney, fit the lids on tightly, then store for at least a month before eating. Store in the fridge once opened and use within one month.


This recipe fills two 300ml jars.


Calories: 64kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 145mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5015IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg