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Carrot Chutney!

A community recipe by

Not tested or verified by

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I made this recipe up with what I had available and its worked out well, so please feel free to fiddle with the ingredients! This will go well with some fresh crusty bread and sharp cheese.


Serves: a jar

  • tabasco (a good shake)
  • sea salt flakes
  • pepper
  • 2 spanish onions
  • 5 carrots
  • olive oil
  • 1 cup turbinado sugar
  • 1 pinch of fresh tarragon
  • vinegar
  • Worcestershire sauce
  • 1 sprinkling of fennel seeds
  • 1 large bay leaf


Carrot Chutney! is a community recipe submitted by Violet and has not been tested by so we are not able to answer questions regarding this recipe.

  • Finely slice the onions and grate the carrots, and add to a pot on a low heat with the salt and olive oil, give it a good stir and plonk a lid on and leave for about 20 mins.
  • Once they have started to soften a bit add the bay leaf, sugar, vinegar and Worcester sauce, stir again and leave for another 20 mins with the lid on, making sure it doesn't burn, if its sticking add a bit more vinegar and/or a splash of water.
  • When its cooked the carrots and onions should be soft and a lovely brown colour, add a splash or four of Tabasco and a shake of pepper, stir again, turn the heat off and leave to cool in the pan with the lid on.
  • When cooled transfer to a kilner jar or a jam jar. This should keep in the fridge for a good few weeks.
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