- 1kg carrots, peeled and finely grated
- 2-3 celery stalks, sliced lengthwise, then very finely sliced crosswise
- 1 tbsp fine sea salt
- 2 tsp cumin seeds
- 2 tsp coriander seeds, lightly
- 1 tsp celery seeds
- 1 tsp ground black pepper
- 500ml Aspall cyder vinegar
- 600g sharp cooking apples, peeled cored and roughly chopped - approx 450g net weight
- 2-3 red chillies, halved lengthways, deseeded and roughly chopped
- 5 fat cloves garlic
- 50g root ginger, peeled and roughly chopped
- Finely grated zest and juice of 2 unwaxed limes
- 50g coconut oil
- 400g golden granulated or soft brown sugar (or a mix of both)
carrot chutney
A RECIPE BY PAM CORBIN
Carrots are sweet with natural sugars and make a surprisingly scrumptious and piquant chutney. With warming spices and the lovely fruity notes of cyder vinegar it's a very versatile chutney to have about. It’s a terrific ‘stand in’ for mango chutney to serve with spicy foods but it is equally at home added to sandwiches and wraps.
TIP: For an easy base for Coronation Chicken - mix two or three tablespoons of carrot chutney with a couple of mayonnaise, a little apricot or plum jam, and fold in 250g diced cold cooked chicken.
- 1kg carrots, peeled and finely grated
- 2-3 celery stalks, sliced lengthwise, then very finely sliced crosswise
- 1 tbsp fine sea salt
- 2 tsp cumin seeds
- 2 tsp coriander seeds, lightly
- 1 tsp celery seeds
- 1 tsp ground black pepper
- 500ml Aspall cyder vinegar
- 600g sharp cooking apples, peeled cored and roughly chopped - approx 450g net weight
- 2-3 red chillies, halved lengthways, deseeded and roughly chopped
- 5 fat cloves garlic
- 50g root ginger, peeled and roughly chopped
- Finely grated zest and juice of 2 unwaxed limes
- 50g coconut oil
- 400g golden granulated or soft brown sugar (or a mix of both)
- Place the first eight ingredients in roomy bowl and mix to combine. Cover the surface with a piece of baking parchment and then with a plate pressing down to fit snugly over the surface. Leave for several hours, or overnight to brine - this will draw the ex-cess water from the carrots and give the chutney a crunchy texture.
- Meanwhile cook the apples with 150ml water until they have broken down to a smooth puree. Set aside.
- When ready to cook blitz together chillies, garlic, ginger, lime zest and juice and the coconut oil to a paste with a food processor or pound together with a pestle and mor-tar.
- Turn the carrot mix, the apples and spicy paste into a roomy pan and bring to sim-mering point.
- Add the sugar and keep stirring until it has completely dissolved.
- Bring to a gentle boil for about 30-40 minutes stirring occasionally at first and then frequently towards the end of cooking until the mixture is thick, glossy, a little sticky and you can catch a glimpse of the bottom of the pan when you draw your wooden spoon across.
- Remove from the heat and spoon into sterilised jars, filling to within 5mm of the brim and gently tapping the jars on the work surface to knock out any pockets of air. Seal immediately. See below for finishing .
- Can be eaten immediately but will improve if left unopened for 2-3 weeks after making. Store in a cool, dark, dry place. Use within a year. Keep in the fridge once opened.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
- Place the first eight ingredients in roomy bowl and mix to combine. Cover the surface with a piece of baking parchment and then with a plate pressing down to fit snugly over the surface. Leave for several hours, or overnight to brine - this will draw the ex-cess water from the carrots and give the chutney a crunchy texture.
- Meanwhile cook the apples with 150ml water until they have broken down to a smooth puree. Set aside.
- When ready to cook blitz together chillies, garlic, ginger, lime zest and juice and the coconut oil to a paste with a food processor or pound together with a pestle and mor-tar.
- Turn the carrot mix, the apples and spicy paste into a roomy pan and bring to sim-mering point.
- Add the sugar and keep stirring until it has completely dissolved.
- Bring to a gentle boil for about 30-40 minutes stirring occasionally at first and then frequently towards the end of cooking until the mixture is thick, glossy, a little sticky and you can catch a glimpse of the bottom of the pan when you draw your wooden spoon across.
- Remove from the heat and spoon into sterilised jars, filling to within 5mm of the brim and gently tapping the jars on the work surface to knock out any pockets of air. Seal immediately. See below for finishing .
- Can be eaten immediately but will improve if left unopened for 2-3 weeks after making. Store in a cool, dark, dry place. Use within a year. Keep in the fridge once opened.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.