|Posted by me on September 10, 2020 at 12:00 AM|
This aromatic chutney is my absolute favourite, slathered over a good strong cheddar cheese or dolloped onto Scotch eggs, it's absolutely gorgeous and well worth taking an hour out of your day to knock up a jar or two....
What you need...
1 kilo carrots, washed, peeled and grated (I used my food processor for this)
2 onions peeled and finely chopped
300 ml boiling water
1 kg soft light brown sugar
350ml Apple cider or white wine vinegar
2 tablespoons lemon juice
1 tbsp olive oil
4 garlic cloves, peeled and finely chopped
4 star anise
1 heaped teaspoon cinnamon
1 tablespoon coriander seeds
1 heaped tablespoon ginger purée or 2" of fresh root ginger, peeled and finely chopped or grated
1 -2 teaspoons salt
What to do....
Pour the oil into a large saucepan and turn the heat to medium high, add the grated carrot , onion, chopped garlic , star anise, cinnamon, ginger, and coriander seeds , stir to coat in the oil.
Cook gently for 5 minutes, stirring occasionally- it will make a gentle sizzling sound
Meanwhile, place your washed clean jars in a hot oven (70 C) to sterilise them.
Add the water to the vegetables along with the vinegar and lemon juice , bring back to the boil then simmer gently for a further 10-15 minutes stirring occasionally until the vegetables are soft and break easily when pressed with a spoon against the side of the pan.
Add the sugar and stir until it is thoroughly dissolved
Bring to a hard boil for 6 minutes (stirring occasionally - be really careful, it's like molten lava at times whilst cooking) until the liquid is almost all gone and the chutney is thick and unctuous . Add a teaspoon of salt then check the seasoning - Adding a little more if necessary
Carefully spoon or ladle the chutney into the hot jars
Place the lids on immediately and leave to cool.