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Carrot Chutney with Tomato and Cardamom

This magnificent Carrot, Tomato and Cardamom Chutney is sweet, mildly spiced and delicious. You get sweetness from the carrots, a kick of heat from red chilli and aroma from the cardamom. A beautiful combination of flavours in a jar!

Perfect spread in sandwiches or as part of a cheese board with crackers.

carrot chutney is placed in a round glass jar with a serving spoon inside

What is Carrot Chutney?

In English cuisine, carrot chutney refers to a sweet and tangy condiment made from carrots, sugar, vinegar, and various spices.

It is often used as a spread in sandwiches or served alongside cheese and crackers. English carrot chutney typically has a chunky texture and may include ingredients like onions.

The chutney is made by cooking peeled and grated carrots in a mixture of vinegar and sugar until it reaches a sticky, thick, jam-like consistency. Spices such as mustard seeds, ginger, and cloves are commonly used to add flavour.

It’s a popular homemade condiment in many English households, and commercial varieties are also available in stores.

My version has the addition of tomatoes to add additional flavour and a welcome tartness to the chutney. Adding whole cardamom gives a delicious floral taste but of course, it can be omitted from the recipe.

I also like to use a little red chilli. The result isn’t “spicy” despite the addition of chillies, but rather provides a warmth. You can of course, omit the chilli flakes.

It is naturally vegan and gluten-free.

carrot and tomato chutney is served on a serving board with a log of cheese and red and green grapes

Tomato Carrot Chutney Ingredients

Carrots – peeled and grated

Tomatoes – roughly chopped

Red onion – finely chopped chopped

Ginger and garlic puree

Whole green cardamom

Red chilli flakes – can be left out

Brown Sugar – alternatively use regular white sugar

Cider vinegar

Olive oil

Salt to taste

If you struggle to find cardamom, you can of course, leave it out.

How to prepare the ingredients

Start by washing and peeling the carrots. For ease, you can use a food processor to quickly grate the carrots. You can of course grate by hand using a box grater or similar.

Roughly chop the tomatoes by hand or pulse in a food processor until chopped. You can do the same with the red onion.

To make the ginger and garlic puree, firstly peel both. Now place into a food processor and blitz until you achieve a paste consistency.

The chutney takes approximately takes 1 hour to cook including prep time.

Storage

A few years back, my Mum made a very large batch of this carrot chutney and it lasted for 1 year.

I recommend storing the chutney in the fridge. An unopened jar should keep for a year however, consume an opened jar within 4 weeks.

You can make this carrot chutney ahead of time and allow the flavours to keep melding together.

Serving Suggestion

There are so many tasty ways of serving carrot chutney.

Traditionally, chutneys go well with:

Carrot chutney is also great for gifting.

You can also roast root vegetables and toss in this chutney for incredible flavour.

Other chutney recipes

Red Pepper and Chili Chutney for Cheese

Apricot Pepper and Thyme Chutney

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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a large round jar filled with a carrot and tomato chutney with a small spoon placed within the jar

Carrot Chutney with Tomato and Cardamom

Hayley Dhanecha
Carrot, Tomato and Cardamom Chutney is sweet, mildly spiced and delicious. You get sweetness from the carrots, a kick of heat from red chilli and aroma from the cardamom. Perfect spread in sandwiches or as part of a cheese board with crackers.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Snack
Cuisine British
Servings 50 servings
Calories 43 kcal

Ingredients
  

  • 500 gram carrots peeled and grated
  • 300 gram tomatoes chopped
  • 1 red onion finely chopped
  • 2 tablespoon ginger and garlic puree
  • 5 whole green cardamom
  • 1 tablespoon red chilli flakes
  • 400 gram brown sugar or use white sugar
  • 2 tablespoon olive oil
  • 10 tablespoon cider vinegar
  • salt to taste

Instructions
 

  • Keep a few small sterile jars ready.
  • Heat oil in a pan and add chopped onion and cook on a very low heat for about 15-20 minutes or until the onions become sticky.
  • Add the carrots and tomatoes, ginger-garlic puree, sugar and vinegar.
  • Add in crushed cardamom along with the red chilli flakes.
  • Mix well and keep stirring.
  • Bring the mixture to a simmer and let it cook for 40-45 minutes or until reduced.
  • When the liquid reduces, you will get a very thick and sticky chutney.
  • Switch off the heat. Spoon it into sterile jars.

Notes

To keep for a longer period, keep it in a cool dark place. Once opened keep it in a refrigerator and use it in a couple of weeks.

Nutrition

Nutrition Facts
Carrot Chutney with Tomato and Cardamom
Serving Size
 
1 serving
Amount per Serving
Calories
43
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.4
g
Sodium
 
12
mg
1
%
Potassium
 
68
mg
2
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
0.2
g
0
%
Vitamin A
 
1768
IU
35
%
Vitamin C
 
2
mg
2
%
Calcium
 
13
mg
1
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Recipe Rating




Shobha

Thursday 30th of November 2017

Chutney looks so good. Nice with parathas and theplas.

Simplyfood

Thursday 30th of November 2017

This sounds delicious so have you made me a jar for Christmas??? Its a take on the mango chundo.

Freda

Thursday 30th of November 2017

What a fabulous combination of ingredients! Such a yummy chutney :)

cookingwithsapana

Thursday 30th of November 2017

Such amazing looking chutney. Love the bright red color and the pictures are outstanding. I am speechless.

Padmajha

Thursday 30th of November 2017

That is deliciousness in a jar! And a great gifting idea too. I am dreaming of spreading this over a toast and indulging!! And your pics are stunning!!!