Indian Spiced Carrot & Apple Chutney
This simple carrot and apple chutney is really versatile and holds up well against bold cheeses such as local favourites, Rowswell Red and Kentish Blue. Make it with whatever variety of eating apple you have to hand. A good dollop also goes really well with a curry!
Instructions
On the largest hole of your box grater grate the apple (cored and peeled), carrot and half a red onion.
Grate the ginger on the smallest hole and combine in a medium, heavy bottomed saucepan with the rest of the ingredients. Stir well.
Set the pan over a high heat and bring the apple cider vinegar in the bottom to the boil. Reduce the heat to medium low and simmer for 45 minutes, stirring regularly until all the liquid has evaporated and the mixture is jammy.
Allow to cool before storing in a sterilised jar in the fridge for up to 2 weeks.
Ingredients
Available in store
- 1 eating apple (approx. 125g)
- 1 large carrot (approx. 175g)
- 1/2 large red onion
- 3cm piece fresh ginger
- 100ml apple cider vinegar
- 50g sultanas
- 75g soft brown sugar
- 1 bay leaf
- 1/2 cinnamon stick
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric