* Percent Daily Values are based on a 2000 calorie diet.
Tangy carrot chutney
A crunchy, sweet and tangy chutney
Course: Side Dish
Author: David Atherton
2 300ml jam jars
300gcarrotspeeled and coarsely grated
1small onionfinely chopped
110gsoft brown sugar
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.