SPICED CARROT CHUTNEY
INGREDIENTS Serves 2
- 2 garlic cloves
- 1 red chilli
- 0.5 tsp ground cumin
- 3cm piece fresh ginger
- 300ml carrot juice
- 500g carrots
- 200ml cider vinegar
- 200g caster sugar
DIRECTIONS
PREPARATION
Mince the garlic cloves. Deseed and dice the red chillis. Finely chop the piece fresh ginger. Peel and grate the carrots.
METHOD
- Sterilise 2 glass jam jars as follows.
- Heat the oven to 180°C/160°C fan/gas 4.
- Wash the jars in hot, soapy water, then rinse well.
- Put the wet jars on a baking tray and heat in the oven for 15 mins, or until completely dry.
- Place the lids in a pan of boiling water, then remove with tongs and leave to dry on a clean tea towel.
- In a large saucepan, bring the sugar and vinegar to boil.
- Reduce the heat and simmer until the sugar has dissolved, then stir in the rest of the ingredients.
- Bring to a boil again, then reduce the heat and simmer for one hour, until thick.
- Remove from the heat and allow to cool.
- Transfer to the sterilised jars and store in the fridge.
- Perfect served in a grilled Cheddar cheese sandwich.