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Spiced carrot chutney
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Makes: about 900g
2 tsp yellow or black mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
1 tsp nigella seeds
1 onion, thinly sliced
500g carrots, coarsely grated
1 bramley apple or 2 granny smith apples, peeled and diced
4 large garlic cloves, finely chopped
2 green chillies, finely chopped (deseeded if you prefer less heat)
80g fresh root ginger, finely grated
10 curry leaves
4 cardamom pods, cracked
300ml white wine vinegar
300g golden caster or light brown soft sugar
½ tsp sea salt
1. Tip the mustard, cumin, fenugreek and nigella seeds into a large pan; toast over a medium heat for 1 minute, until the spices smell aromatic. Remove the pan from the heat and add all the remaining ingredients.
2. Set the pan over a low-medium heat to dissolve the sugar, then cook at a gentle simmer, stirring frequently, for 50 minutes-1 hour, until the carrots are tender and starting to become translucent and the liquid has nearly all evaporated.
3. Meanwhile, sterilise your jars. Spoon the chutney into the warm jars, seal with lids and leave to cool before labelling and wrapping. This chutney is best enjoyed after two weeks of maturing and will keep for up to a month in the fridge.
Typical values per serving:
Per 20g serving
This recipe was first published in November 2020.