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:

a cheese board
spread in sandwiches
spread on these Rosemary an Black Pepper Oatcakes

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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