Recipe: Spiced Carrot Chutney

This chutney is bold and spicy and goes great on bagels with cream cheese for a deliciously cultured morning meal.


  • 1 lb. carrots, shredded
  • 1 cup fresh cranberries
  • ½ cup chopped pecans
  • 4-5 whole cloves
  • 1 inch fresh ginger root, shredded
  • 2 Tbsp. unrefined sugar
  • 1 tsp. sea salt
  • Filtered water


  1. In a medium-sized bowl combine carrots, cranberries, pecans, cloves, ginger root, sugar, and salt. Stir, pound, and smash with a wooden spoon to get the juices flowing, and then cover the bowl and leave for about 30 minutes on the counter.
  2. Transfer the chutney to a clean quart jar, using a wooden spoon to pack it in and to release any air bubbles in the jar. Add water if needed to bring the liquid level up to 1 inch below the rim of the jar.
  3. Cover and ferment at room temperature for 3-5 days checking the chutney daily and adding water if needed.
  4. Transfer to cold storage. Will keep several weeks, covered in the refrigerator.

At A Glance

PREP: 5 days
COOK: 45 minutes
TOTAL: 5 days, 45 minutes
YIELD: Makes about 3 1/2 cups.