Leftover carrot chutney

By Rodney Bowers
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  • 1 tablespoon vegetable oil
  • 1 tablespoon mustard seeds
  • 2 cloves garlic smashed
  • 1 large onion, finely sliced
  • 2 cups left over carrots
  • 1/4 cup sugar
  • 1/4 cup plus 2 tablespoons cider vinegar
  • Salt and pepper, to taste
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chilli flakes


  1. Heat the vegetable oil in a saucepan and add the mustard seeds.  As the seeds start to pop you can  add the sliced onions. Cook for two to three minutes, then add the garlic.
  2. Cook for a further two to three minutes. Add the remaining spices and cook for another two to three minutes, then add the sugar and vinegar.
  3. Bring to a boil and toss in the leftover carrots. Turn the heat to low and infuse the flavors for 20 minutes. Set aside.


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