Carrot Chutney – recipe

Carrot Chutney

There seem to be a lot of cheap carrots around, maybe it’s the end of last year’s crop? I spotted a 600grm bag for .17p on the reduced shelf at Tesco last night. A good time to make chutney with them. I sought out several recipes, simplified things a bit and came up with this, which gives a tasty, sweet, bright result.

1lb carrots, peeled
1 pint cider vinegar
8oz sugar
12 peppercorns
1 tsp mustard seeds
Crushed seeds of 4 green cardamoms
2 tsp salt
2 or 3 dried chillies

Coarsely grate the carrot, or chop into matchsticks for more texture.
Bring all the ingredients to the boil, stirring to dissolve the sugar, then simmer until it starts to thicken. The time will vary depending on the carrots’ moisture content, mine took almost an hour.
Leave to cool down a little then put in warm, sterilised jars and leave for a couple of weeks to mature. The chutney will thicken as it ages, so don’t make it too sticky before jarring.
I used black mustard seed but I think I’ll use white next time. Coriander seed and grated root ginger would make good ingredients, too.


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