Spiced carrot chutney
The sweetness of the carrots works so well with the Indian spices in this tasty chutney. Wrap up jars to give as gifts – it’s fabulous served alongside a cheeseboard or in toasted cheese sandwiches.
- Prepare30 mins
- Cook1 hr
- Total time1 hr 30 mins
- 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
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.
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.
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 when made using specific products in recipe