Caramelised Carrot Chutney

Written by Simon Read on Wednesday, October 28, 2009 at 11:17AM
Filed in: Recipes
Comments: 1

Ingredients

1  tbsp olive oil
1  lb grated carrots
¾ cup sugar
¾ cup vinegar
6  oz dried fruit (chopped if necessary)
1  cooking apple, peeled, cored and grated
¼ tsp sea salt
½ tsp caraway seed
¼ tsp pepper

Method

1. Heat the oil in a large saucepan. Add the carrots to the pan. Cook over a low heat, stirring occasionally, until well browned and much reduced.(this may take over an hour)
2. Remove carrots from pan and put to one side on a paper towel to remove any excess oil.
3. Add ¼ cup of the sugar to the pan and heat until caramelised. Immediately turn down the heat to a minimum, then add the carrots and stir in.
4. Next pour in the vinegar and the remaining ½ cup of sugar, bring the pan gently to the boil stirring to dissolve sugar.
5. Add the remaining ingredients, replace lid and simmer for 5-10 minutes let everything cook through.
6. Remove the lid and gently boil uncovered until the chutney has thickened.
7. Ladle hot into clean jars and seal.

Leave for a month for flavours to mingle before opening. Makes 3 small jars

About the author
Shillingford Organics Vegetable Box Scheme Customer.

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  1. I have just made this and its looking and smelling great. I can't wait for a month to go past so that I can try it!! thanks for the recipe.

    Written on Sunday, March 14, 2010 at 14:47hrs by L.Rose