Spicy curry carrot chutney
Prep time less than 30 mins
Cook time less than 30 mins
Makes 2-3 jars
From The Big Allotment Challenge
Carrots, onion, red pepper and chilli combined with spices make a delicious chutney to serve with cold meats or cheese.
Put the carrots, onion, pepper, chilli and ginger in a pan. Add the sugar and vinegar, stir and heat for five minutes. Add the spices and a pinch of salt and pepper.
Bring to the boil and simmer for about one hour 15 minutes.
Add the fresh coriander to the pan and stir it in.
Drag a wooden spoon through the pan. If no liquid fills the channel, then the chutney is ready to spoon into sterilised jars. If the chutney is a little wet, cook for another few minutes and test again.
- 500g/1lb 2oz carrots, diced
- 1 large onion, diced
- 1 red pepper, chopped
- 1 chilli chopped, seeds removed
- 2.5cm/1in piece root ginger, chopped
- 250g/9oz brown sugar
- 350ml/12fl oz cider vinegar
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- pinch salt and pepper
- 1 handful chopped coriander
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