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Carrot and Almond Chutney
A crunchy chutney with a great colour, good with crumbly cheese.
Ingredients
At a glance
Season
Chutney
Vegetables
Extra Ingredients
Makes
1.2kg
Calories in 25g serving
26 cal (approx)
1.25kg carrots
85g grated ginger
250ml white wine vinegar
150ml water
juice and grated rind of 2 lemons
3 tbsp sugar
1 tbsp honey
1 tbsp salt
2 tbsp ground coriander seeds
1 tsp ground ginger
2 large chillies
3 tbsp flaked almonds
Method
Grate the carrots and mix with all the other ingredients, except the chillies and almonds, leave to stand overnight.
Bring to the boil and simmer for twenty minutes, then boil hard for ten to fifteen minutes or until thickened.
Finely chop the chillies and add them and the almonds to the mixture.
Pot in sterilised jars.
Recipe Source
This recipe is adapted from the one at the Chutney Recipes Blog.
Read a blog post about this carrot chutney recipe.
