A Glug of Oil

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Caramelised Carrot Chutney

Carrot Chutney Recipe

With more carrots in my fridge than I could shake a stick at, I decided Carrot Chutney was the way to go.

Carrot Chutney Recipe.
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Now, I've never made chutney in my life so after searching the net and coming up with lots of Indian based chutneys (nice but not what I wanted) I made this up out of bits and pieces from three different recipes.

I liked the idea of sultanas and so in they went too, but I will say, it tastes good but is on the sweet side.

Ingredients in this recipe

  • carrots
  • brown sugar
  • sultanas
  • water
  • white wine vinegar
  • mixed spice
  • ground ginger
  • whole black peppercorns
  • bay leaf
  • lemon juice
Carrot Chutney

On with the recipe!

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carrot chutney recipe, caramelised carrot chutney,
Yield: 500ml Kilner jar
Author: Jan Bennett
Carrot Chutney

Carrot Chutney

Carrot chutney is not only a great way to use up a lot of carrots but it goes perfectly with cheese and crackers.When I make it again I will use 2 x 250ml Kilner jars so it will keep even longer.
Prep time: 15 MinCook time: 1 H & 29 MTotal time: 1 H & 44 M


  • 600g carrots - peeled
  • 600g brown sugar
  • 100g sultanas
  • 450ml water
  • 5 tablespoons of white wine vinegar
  • 2 teaspoon mixed spice
  • 2 teaspoons ground ginger
  • 16 whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon of freshly squeezed lemon juice


  1. You can either grate the carrots or do as I did and chop them roughly then put them into a food processor and whiz until they are nicely chopped.
  2. You will need a large saucepan - put the chopped or grated carrots in along with everything else.
  3. Bring to the boil and then turn the heat down to a simmer.
  4. Simmer away for, well I thought it took an age really, but I say it was probably about an hour and a half or even 2 hours. You want the carrots really tender and you need to have a nice syrup type thing happening.
  5. You will need to keep an eye on it and stir it every now and then.
  6. Now pour into a jug and then into your sterilised jar or jars, leave to cool and put on the lid.
  7. If your jars were nicely sterilized they will keep (unopened) for ages. Once opened it's best to keep it in the fridge.
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  1. Wow, your homemade chutney looks so beautiful! I've had mango chutney before but not carrot. I bet this one taste really nice.

  2. That looks really tasty Jan! I love making chutney's almost as much as I love eating them!

  3. Great way to use up those carrots!!

  4. This sounds really interesting to me coz I have never tried carrot chutney before.

  5. I have been wanting to get into chutneys more and a caramelized carrot chutney sounds good.

  6. I love making homemade chutney. This sounds delish.

  7. Ouuuu, this is a nice combo Jan.

  8. Hi Jan, Now aren't you just so talented. What a perfect blend of ingredients and ingenuity! I've never made chutney and probably never will. I'll just enjoy watching yours glisten.

    I just posted a recipe for pickled walnuts for Davy Crockett's birthday. I'd love to know what you think!!!

    Thanks for sharing, Jan.

  9. made this chutney and it is gorgeous!

  10. I'm making this now, looking good!


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