Spicy Carrot and Apple Chutney

I couldn't watch the football live online — Chelsea were playing and the stream wasn't cooperating — so I resorted to live commentary over the internet instead. Not ideal. At some point during the second half, staring blankly at the screen, I became convinced I could see the shape of a carrot. One of the food gods making a suggestion, clearly. There was a surplus bag of carrots in the vegetable drawer that had been waiting patiently for exactly this kind of intervention.

Chelsea lost. The chutney, however, was a triumph.

Spicy Carrot Chutney – The Flexible Chef

This spicy carrot chutney with apple is warmly spiced, chunky, and slightly sweet from the Granny Smith. It sits very happily alongside a curry, works beautifully with cold cuts and cheese, and keeps for months in the jar. A batch made on a disappointing Saturday afternoon will still be rewarding you in November.

Spicy Carrot Chutney

Ingredients (makes approximately 2–3 jars)

• 500g carrots, peeled and diced
• 1 small green apple — Granny Smith works well — peeled, cored and diced
• 1 large onion, peeled and diced
• 1 red bell pepper, diced
• 1 dried red chilli, chopped — keep the seeds in for more heat
• 1cm piece fresh ginger, peeled and finely chopped
• 1 garlic clove, peeled, crushed and finely chopped
• 250g brown sugar
• 350ml apple cider vinegar
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• A handful of fresh coriander, roughly chopped
• 2 bay leaves
• Salt and pepper to taste

Method

1. Mix all the ingredients together in a large bowl, then tip into a heavy-based saucepan.
2. Bring to the boil, then reduce the heat and simmer for 45–60 minutes, stirring from time to time. You want the vegetables softened but still holding their shape — not mushy.
3. Taste and adjust the seasoning. Remove the bay leaves.
4. Leave to cool slightly, then spoon into sterilised jars and seal. Store in a cool, dark place.
5. Leave for 4–6 weeks before opening — the flavours mellow and deepen considerably with time. Once opened, keep in the refrigerator.

If this chutney earned a place on your shelf, you can buy me a coffee ☕ on Ko-fi.

Footnote

This spicy carrot chutney recipe is part of my Curry Recipes collection — the complete guide to curries, spice blends, bases, chutneys and sides from The Flexible Chef. Explore the full Curry Recipes hub.

This chutney is also one of the dishes in my Autumn Recipes collection.

Wonky photos, proper food, genuine adventures — The Flexible Chef