“Chutneys are so much more than a friend of cheese, and can be an addition to so many meals,” says David Atherton. “I pick at chutney with chopsticks as I’m eating a stir-fry, add it to tortilla wraps, nestle a dollop next to my salad for work and alongside most curries. Try it, and it will soon become as ubiquitous as tomato ketchup.”
Tangy carrot chutney
- 2 300ml jam jars
- 300 g carrots peeled and coarsely grated
- 1 small onion finely chopped
- 2 garlic cloves minced
- 150 ml cider vinegar
- 150 ml water
- 110 g soft brown sugar
- 2 tsp nigella seeds
- 4 bay leaves
- 3 g salt
- Add the carrots to a pan with the onion and garlic, then add all the other ingredients. Bring to the boil and simmer vigorously for five minutes.
- Reduce the heat to a gentle simmer and cook for 45–50 minutes until thickened. You’ll need to periodically stir to avoid it sticking to the bottom of the pan.
- While the chutney is simmering, you’ll need to sterilise your jars. Preheat the oven to 160°C fan (180°C/350°F/gas mark 4), wash the jars as normal and place on a baking tray. Once the oven is at temperature, put the jars in for 15 minutes.
- Fill the hot jars to the top with the chutney, fit the lids on tightly, then store for at least a month before eating. Store in the fridge once opened and use within one month.
- Amazon Kindle Edition
- Atherton, David (Author)
- English (Publication Language)
Last update on 2021-08-03 / Affiliate links / Images from Amazon Product Advertising API