Carrot and almond chutney recipe

Carrot and almond chutney recipe

An interesting take on a chutney, chock-a-block with flaked almonds, fresh ginger root, grated carrots, and citrus. Serve with cold meats, or just spread on bread.

Makes a 1.5kg jar.

Ingredients

  • 1.25 kg carrots, grated lengthways
  • 125 g fresh ginger root, shredded
  • 250 ml white wine vinegar
  • 2 large lemons, grated rind and juice only
  • 150 ml water
  • 400 g white or light brown sugar
  • 4 tbsp honey
  • 2 tbsp coriander seeds, freshly ground
  • 1 tbsp salt
  • 3 dried bird's eye chillies
  • 3 tbsp flaked almonds
  • 2.8 lbs carrots, grated lengthways
  • 4.4 oz fresh ginger root, shredded
  • 8.8 fl oz white wine vinegar
  • 2 large lemons, grated rind and juice only
  • 5.3 fl oz water
  • 14.1 oz white or light brown sugar
  • 4 tbsp honey
  • 2 tbsp coriander seeds, freshly ground
  • 1 tbsp salt
  • 3 dried bird's eye chillies
  • 3 tbsp flaked almonds
  • 2.8 lbs carrots, grated lengthways
  • 4.4 oz fresh ginger root, shredded
  • 1.1 cups white wine vinegar
  • 2 large lemons, grated rind and juice only
  • 0.6 cup water
  • 14.1 oz white or light brown sugar
  • 4 tbsp honey
  • 2 tbsp coriander seeds, freshly ground
  • 1 tbsp salt
  • 3 dried bird's eye chillies
  • 3 tbsp flaked almonds

Details

  • Cuisine: English
  • Recipe Type: Condiment
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 6

Step-by-step

  1. Put all the ingredients except the chillies and almonds in a glass bowl. Mix well, cover, and leave to stand overnight.
  2. The next day, transfer the mixture to the preserving pan. Bring to the boil, then simmer for 20 minutes. Raise the heat, and boil hard for 10-15 minutes, until most of the liquid has evaporated and the mixture is thick.
  3. Grind the chillies to a powder in the spice mill or coffee grinder. Stir into the pan with the almonds. Ladle into the hot sterilized jars, then seal. The chutney will be ready in 1 month but improves with keeping.

Recipe taken from Preserving Through the Year, by Oded Schwartz, published by DK, £16.99, dk.com 

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