Archive of BBC Food Recipes

Spicy curry carrot chutney

Prep time less than 30 mins
Cook time less than 30 mins
Makes 2-3 jars
Dietary Vegetarian
From The Big Allotment Challenge
Carrots, onion, red pepper and chilli combined with spices make a delicious chutney to serve with cold meats or cheese.


  1. Put the carrots, onion, pepper, chilli and ginger in a pan. Add the sugar and vinegar, stir and heat for five minutes. Add the spices and a pinch of salt and pepper.

  2. Bring to the boil and simmer for about one hour 15 minutes.

  3. Add the fresh coriander to the pan and stir it in.

  4. Drag a wooden spoon through the pan. If no liquid fills the channel, then the chutney is ready to spoon into sterilised jars. If the chutney is a little wet, cook for another few minutes and test again.


  • 500g/1lb 2oz carrots, diced
  • 1 large onion, diced
  • 1 red pepper, chopped
  • 1 chilli chopped, seeds removed
  • 2.5cm/1in piece root ginger, chopped
  • 250g/9oz brown sugar
  • 350ml/12fl oz cider vinegar
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • pinch salt and pepper
  • 1 handful chopped coriander

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Spicy curry carrot chutney

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