Spiced Carrot and Garlic Chutney

I’m not a huge fan of chutney apart from mango and this one -if you have others you would like to share please do…

Here is the recipe taken from a dear friend, Lynne

Makes 10 450g/1lb jars…

4lb carrots – coarse- grated

40z fresh root ginger –peeled and finely chopped

1 litre cider vinegar

8 dried chillies

2 tbsps coriander seeds – coarse- crushed

4 cinammon sticks

2 star anise

2oz coarse sea salt

3 heads of garlic

500ml water

3lb granulated sugar

1. Put carrots in a bowl with the ginger, cider vinegar, chillies, spices and salt.

Mix together and cover with a tea towel. Leave for 24 hours or at least overnight.

2. Next day, pour the carrot mixture into a large preserving pan, add the garlic and water.

Boil then simmer for 10 minutes, then stir in sugar.

3. Bring back to boil and boil hard for 45 minutes. Stir occasionally until the chutney is thick and jammy.

4. Let it settle off heat for about 3 minutes, then while it is still good and hot ladle in to hot sterilised jars and seal tightly with non-corrosive lids.

Label and store in a cool, dry, dark place. Leave for a week if possible.

*To sterilise jars. wash in warm soapy water and rinse in warm water. Do not touch inside of jars. Turn upside down on a rack in oven and heat to 110C. Leave for at least half an hour.


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