This simple homemade carrot chutney is an easy way to transform ordinary carrots into a versatile condiment. With sweet carrots, caramelized onion, fresh ginger, tangy apple cider vinegar, smoky paprika, and warming spices, every spoonful delivers plenty of flavor.Make it mild or spicy, smooth or rustic, and use your favorite sweetener. Once you try this easy carrot chutney, you may find yourself looking for new ways to serve it!
Ingredients
- 3 carrots boiled for 15 minutes and softened
- 2 tablespoons olive oil
- 1/2 yellow onion about 3/4 cup, finely chopped
- 3 teaspoons fresh ginger finely grated or minced
- 1/4 cup zero-calorie brown sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Peel the carrots and place them in a medium sized pan. Fill the pan with enough water to cover the carrots. Place this pan on a stove set to medium heat and let cover the carrots. Let the carrots cook for about 15 minutes. Uncover and test them with a fork to make sure they are softened (see recipe notes to cut down this prep time).
- Drain and mash the carrots with a fork and set aside.
- Peel and chop the onion and ginger.
- Then, heat the olive oil in a skillet over medium heat. Add the chopped yellow onion and fresh ginger and temper or saute them for approximately 8 minutes, stirring occasionally, until the onion becomes soft and lightly golden.
- Add the boiled and mashed carrots, sweetener, apple cider vinegar, smoked paprika, cinnamon, cardamom, and red chili powder into the hot pan, and stir well. Then, place the lid on the pan and let these ingredients cook for about 5 minutes.
- Season with salt and black pepper to taste. Taste and adjust as needed.
- This next step is optional and can be skipped if you prefer a chunky chutney. Transfer the mixture to a bowl and if the consistency isn't what you prefer, use an immersion blender to blend this until it is smooth. You can also add this to a small blender or food processor and blend until you reach your preferred consistency.
Notes
Slice the carrots to cut down the time to soften them by about 5 minutes. So instead of boiling the whole carrots for 15 minutes, you would boil the slices for about 10 minutes max.
Cook the onion and ginger well. The 8-minute sauté helps soften the onion and ginger and brings out their flavors.
Blend while the mixture is warm, but use caution. If using a traditional blender, don't seal a container filled with very hot ingredients completely, as steam can build pressure.
Taste before serving. Depending on the carrots and sweetener you use, you may want a little more salt, vinegar, sweetness, or chili.
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Nutrition
Calories: 46kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 18mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3963IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg
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