Spicy Carrot Chutney

Spicy Carrot Chutney

Spicy Carrot Chutney

This Chutney has been a great success with our regulars at The Forester’s Arms. It is one of the Chutneys that accompanies our local Cheeseboard and also features alongside our homemade Piccalilli & Pickled Onions on our Ploughman’s Lunch platter.

I’m not sure of the origins of the recipe but I was given it by my lovely mother who was given it by a friend of the family.

Prepare the ingredients the day before you want to cook the Chutney so that the salt can draw the moisture out from the carrots, and the spices can start to soften and flavour the liquor. As long as you retain the correct ratio of salt, sugar, vinegar, water and carrot, you can play with the spices and flavours. For example the heat can be increased by adding more ginger or you can include the chilli seeds for a fiery kick or omit them if you prefer your Chutney a little milder.

The next day place all the marinated ingredients in a large preserving pan, add the garlic and water, and put the pan on a high heat. Bring the mixture to the boil and simmer for 10 minutes. Then add the sugar, stirring it in thoroughly, bring the mixture back to the boil and turn the heat down a notch and leave it to simmer, stirring every so often until the consistency is thick and jam-like. Depending on the depth of your ingredients and the ferocity of your flame this can take anything from 1 to 3 hours.

Once ready and whilst the Chutney is still hot, ladle it into hot, sterilised jars and seal tightly with non-corrosive lids. Let the Chutney cool, label and store in a cool dark place. The chutney tastes pretty good straight away, but will be at its best if you leave it to left to mature for a few months.

Spicy Carrot Chutney is the perfect accompaniment to a wide range of cold meats and cheeses, my favourite is Montgomery Cheddar and crackers!

This recipe makes approximately 4 kg

2kg

Carrots

- Peeled & Coarsely Grated

DAY ONE

 

MIX & MARINATE FOR 24HRS

120g

Fresh Root Ginger

- Peeled & Finely Grated

8

Fresh Chillies

- Finely Diced(Seeds included)

35g

Coriander Seeds

- Measure & Add

4

Cinnamon Sticks (Large)

4

Star Anise

60g

Coarse Sea Salt

1000ml

Cider Vinegar

 

32

Garlic Cloves

- Separate, Peel & Add

DAY TWO

BOIL - 10 MINS

THEN ADD SUGAR

SIMMER UNTIL READY - 2 HRS

500ml

Mineral Water

- Measure & Add

 

 

 

1.5kg

Granulated Sugar

- Measure & Add

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