Carrot and Date Chutney Carrot and Date Chutney

Carrot and Date Chutney

A delicious seasonal chutney made with carrots, dates, ginger, garlic and aromatic spices.  Great with cold meats. Makes two 450g jars.

prep time
30 mins

cook time
30 minutes

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  • 150ml white wine or cider vinegar
  • 300g caster sugar
  • 450g carrots, peeled and grated
  • 1 x 5cm piece fresh root ginger, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 teaspoons mild or medium chilli powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 150g dried dates, roughly chopped


  1. Heat the vinegar and sugar in a large pan until the sugar dissolves.
  2. Add the carrots, ginger, garlic, spices and salt.  Simmer for about 20 minutes, or until most of the liquid has evaporated.
  3. Stir in the dates and continue to cook for a further 5-10 minutes, until the carrot mixture is almost dry.
  4. Remove the pan from the heat and cool.  Spoon the mixture into two sterilised jars.
  5. Seal with a wax disc and cover. Leave the jars in a cool, dark place for at least 1 month to mature before eating.


The chutney will keep for up to 1 year unopened. Once open, store in the fridge and use within four weeks.