Kate’s Carrot Chutney














When I looked for this recipe I realised I hadn’t followed just one recipe but I had amalgamated a few! I have put a new recipe together. It’s vanishing fast at home, enjoy it!


  • 1.5kg carrots, grated
  • 500g onions, grated
  • Large piece root ginger, grated
  • 1 lemon. juice of

From the cupboard

  • 1 tbsp cumin seeds, toasted
  • 500g light brown sugar
  • 500ml cider vinegar
  • 300ml water
  • 1 tbsp salt


Put all ingredients in a large pan. Bring to the boil then simmer for 45 minutes.
Spoon into sterilised jars and screw lids on tightly.
To sterilise jars, wash jars and lids in hot soapy water. Rinse well. Place on baking sheets in a preheated oven at 180c for 10 minutes (lids separate to jars). Turn oven off and leave jars inside until ready to use.
Recipe design: Kate Hubner