Carrot Chutney

This Carrot chutney is great with just about any meal- awesome alongside a steak or roast but just as lovely mixed through a salad or with some bacon and eggs for breakfast.

Carrot chutney


  • 3 cups shredded carrot
  • 1/2 cup raisins
  • 1 cup frozen blueberries
  • 1/2 cup chopped walnuts
  • 1 tsp salt
  • 1/4 cup whey
  • 2cm knob shredded ginger
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seeds
  • 1/4 tsp nutmeg
  • pinch of turmeric


  1. Combine all ingredients in a large bowl.
  2. Mash with potato masher to help carrot release juices.
  3. Pack tightly into jars, leaving space in the top for fermentation to happen without bubbling over.
  4. Add a little water if the carrot is not covered.
  5. Put a lid on. Leave at room temperature for 3-5 days, then put in the fridge.