It’s time to get messy in the kitchen and the best way to do that is by making chutney!
Spicey Carrot Chutney
What you will need:
- 1.5kg (3¾ lbs) carrots, peeled and grated
- 3 onions, peeled and grated
- 90ml (6 tbsp) fresh ginger root, peeled and grated
- 750ml (3 cups) apple cider vinegar
- 750ml (3 cups) water
- 600g (3 cups) brown sugar
- 15ml (1 tbsp) fresh thyme, washed and leaves only
- 7.5ml (1½ tsp) cayenne pepper
- 1 lemon, washed and zested
- 3 oranges, washed, zested and juiced
- 15ml (1 tbsp) salt
- 5ml (1 tsp) freshly ground black pepper
What to do:
- Place all the ingredients in a large pot one by one.
- Then bring the contents to a boil and cook for 5 minutes, giving it a stir once in a while.
- Next, reduce the heat and let the chutney simmer gently for 45 minutes until thickened, this is the part that can change quite dramatically depending on the amount of liquid you have and the heat of your hob etc.
- So you may find yourself simmering for up to 2 hours. My advice would be that if you are still simmering at this point it is unlikely to reduce and I would drain off excess but not all liquid and jar whist hot making sure there is juice in each pot.
- Ladle the chutney into sterilised jars and top with paper jam covers.
- Seal the jars while still hot.
- Leave to mature for at least a month in a cool dark place.
So as you may know carrots are one of my favourite foods. They are the most medicinal vegetable known to humankind and versatile too.
Here’s how I eat my chutney.
- With a knob of cheese
- With a knob of cheese wrapped in ham and dipped in chutney
- On top of chicken liver pate or any pate come to think of it.
- or simple on its own! When I first made this recipe I gave about 8 jars away and some people admitted they simply ate the pot!
P.S you do not have to have years of practice in the kitchen just be able to read a recipe!
Tag me in your chutney pictures: @thegutclinic #chutney