This is a delicious Apple Carrot Chutney that I make every now and then with slight variations on the spices, depending on what I have on hand. It’s quite versatile and can easily be tweaked to your liking – varying the tanginess, sweetness or heat level and the selection of spices.
This is chutney recipe is more suited to be stored in the refrigerator; it is not shelf stable. It lasts for several weeks in the refrigerator, although, if you want to preserve it for longer, make sure to add enough vinegar and sweetener – cane sugar, maple syrup, agave nectar, jaggery or palm/coconut sugar.
I used unrefined cane sugar in this version. You may also want to check out this Apple Tamarind Chutney which is another variation that is sweetened with dates and jaggery (an unrefined sugar). Similarly, also as in this Spiced Pear Chutney, you could replace the sugar with dates only for a naturally sweetened version. You might probably not get the caramelized texture as much and it won’t keep as long in this case, but it’ll taste delicious.
The secret to a good chutney is the long simmering on low heat. Once all ingredients are mixed in the saucepan, they should be simmered for at least 1.5 hours and better still 2 hours, until all the liquid has reduced and the sugar has caramelized. You’ll know it’s done when the apple and carrot pieces look translucent. Then, you can adjust the consistency with just a little more water or vinegar.
There are various ways of serving Apple Carrot Chutney to add some beautiful flavour and texture contrast to your meals. It’s a delish accompaniment to various snacks, chips and nibbles, like samosas (recipe coming soon) or spring rolls. Add a little of this apple chutney to your sandwiches, wraps or burgers to spice them up a bit. I also love using this chutney as sweet and sour sauce with vegetable stir fry or noodle dishes. It’s just an exciting condiment to any meal really; it shines when paired with savoury foods.
- 4 apples, peeled and diced into small pieces
- 1 medium carrot, grated
- 1 onion, finely chopped, optional
- 1/2 cup brown sugar, or unrefined sugar or other sweetener
- ½ teaspoon cinnamon, or 1 cinnamon stick
- 2 - 3 cloves, optional
- 1 star aniseeds, optional
- 1 teaspoon whole mustard seeds, optional
- Juice from one lemon
- 2 teaspoons apple cider vinegar (or other vinegar like rice vinegar, pure cane vinegar or malt vinegar)
- ½ cup raisins
- 1-2 dried chili flakes or powder, to taste
- 1/4 teaspoon salt
Mix everything in a sauce pan and cook on low heat for 1.5 to 2 hours, or until liquid has reduced and sugar has caramelised.
Place in jar while still hot.
Refrigerate to keep for longer.