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
- Put all the ingredients except the chillies and almonds in a glass bowl. Mix well, cover, and leave to stand overnight.
- 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.
- 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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