Carrot chutney

A carrot chutney made from scratch, sweet and sour goodness with lots of spices. Refreshing and savory at the same time, serve on a sandwich.

30 minutes 6 people Side dishes
Carrot chutney


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  • about 400 gram carrots
  • 1 cinnamon stick
  • about 2 cm ginger root (0.8 inch)
  • 1 star anise
  • 1 small dried chili pepper
  • about 100 ml rice wine vinegar
  • 2 tablespoons sugar
  • pepper and salt to taste
Carrot chutney ingredients
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Kitchen equipment

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  • vegetable peeler
  • coarse grater
  • medium-sized pan with a lid


30 minutes 6 people Side dishes

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Preparation -- 5 minutes

Start peeling the carrots and remove the ends. Use a coarse grater to GRATE the carrots. PEEL the ginger root and chop into large pieces, so they can be removed easily afterwards. 

Carrot chutney
Carrot chutney

Finishing the carrot chutney -- 25 minutes

ADD the grated carrots in the medium-sized pan and cook it shortly without adding any oil or butter. ADD sugar, ginger, chili pepper, star anise and cinnamon. COOK for a few minutes more before you POUR in the rice wine vinegar.

PLACE a lid on the pan and let it cook slowly on low heat. STIR occasionally and as soon as the carrots are soft enough, the chutney is done.

REMOVE the cinnamon, chili pepper, star anise and ginger and SEASON with pepper and salt. This chutney is great on sandwiches, e.g. this one with mini meat balls or even on top of a hamburger. Enjoy!

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Croque madame