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Spiced carrot chutney

  • 4.0 Star
    rating
  • Timer Prep 15 min
    Cook 70 min
  • Chart 22.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Mince the garlic cloves. Deseed and dice the red chillis. Finely chop the piece fresh ginger. Peel and grate the carrots.

Method

  1. 1 Sterilise 2 glass jam jars as follows.
  2. 2 Heat the oven to 180°C/160°C fan/gas 4.
  3. 3 Wash the jars in hot, soapy water, then rinse well.
  4. 4 Put the wet jars on a baking tray and heat in the oven for 15 mins, or until completely dry.
  5. 5 Place the lids in a pan of boiling water, then remove with tongs and leave to dry on a clean tea towel.
  6. 6 In a large saucepan, bring the sugar and vinegar to boil.
  7. 7 Reduce the heat and simmer until the sugar has dissolved, then stir in the rest of the ingredients.
  8. 8 Bring to a boil again, then reduce the heat and simmer for one hour, until thick.
  9. 9 Remove from the heat and allow to cool.
  10. 10 Transfer to the sterilised jars and store in the fridge.
  11. 11 Perfect served in a grilled Cheddar cheese sandwich.

1 Review

  • Liz

    I tried this recipe when dealing with a glut of carrots As I could not find carrot juice, I substituted apple juice. The recipe works up until the point when the apple/carrot juice is added I followed the amount but it was just too much. Maybe 75ml would have been enough. I had to boil it to death to get rid of the excess liquid Had a taste test today. Now it's clear I'm going to have to make it again. As recommended, it goes very well with cheese