Carrot Chutney
Chutneys are a great way to spice up a not-so-interesting menu. Try this carrot chutney that’s sweet, fiery and tangy all at the same time.
Makes 5 jars
4 lbs. grated carrots
4 oz. finely chopped fresh ginger
8 cups cider vinegar
8 dried red chillies
2 tablespoons crushed coriander seeds
4 cinnamon sticks
2 star anise
2 ½ oz. coarse sea salt
3 heads garlic
2 cups water
3 lbs. granulated sugar
Separate the cloves of garlic, peel each of the cloves and then crush them.
In a large bowl, combine the grated carrot, ginger, cider vinegar, chillies, coriander seeds, cinnamon sticks, star anise and salt.
Cover the bowl with a clean cloth and let it marinate for 24 hours.
Next, pour the marinated mixture into a large pan. Add the garlic cloves and the water and bring to the boil. Simmer for another 10 minutes. Now add in the sugar, bring to the boil again and simmer for 45 minutes until the mixture thickens and becomes like jam.
Take off the heat and pour into hot, sterilized jars.
Crush the coriander seeds using a mortar and pestle so that they are just about coarsely ground. Make sure you don’t crush them too fine.