Need a recipe for carrot & chilli chutney (not relish)?

Recipe for Carrot & chilli Chutney?
does anybody know of a recipe for Carrot & chilli chutney with the following ingredients ? carrots,sugar,ginger,chillies,garlic, coriander & mace if so could you let me have the recipe for this please & the how to make instructions as i bought a jar of this at Battle in East Sussex Farmers market & would like to make my own as it is a terrific sweet chutney, I have tried the usual places indian, chinese etc but to no avail ???
hey jedi cant you read it says CHILLI & CARROT not TOMATO ?????
Thanks fred i already have your one its from Sophie Grigsons book ty


  • The Unknown Chef

    You could add a bit of curry powder, some raisins and bit of fresh coriander, even use half vinegar and a fruit juice, I use mango or papaya, but apple juice, plain cider (no alcoholic) are nice to for a fruity taste, for me I bring the vinegar and fruit juices plus dark brown sugar to a boil, I grate on a box grater or puree some of my veg, as it comes back to the boil I add the spices, with the garlic, chili’s and ginger I would chop these fine/puree, but add some slice chili’s to the mix half way threw. If you want some texture and to see some of the carrots keep a cup or 2 aside and in the end when it is thickened add them they cook or soften with the residual heat, then jar it up, I find with any chutney fruit or veg based 2 weeks in the larder is best, but try it after few days, I leave any salt to the last so it does not overpower it during the cooking.

  • jedi master

    Peel the tomatoes – prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
    Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
    Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn’t catch on the bottom of the pan.
    Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.

  • Fred3663

    Spiced Carrot Chutney –
    ingredients –

    1.8kg carrots, grated
    110g ginger, peeled and finely chopped
    1 litre cider vinegar
    8 dried chillies
    2 tbsp coarsely crushed coriander seeds
    1 tbsp ground mace
    60 g salt
    3 heads garlic, cloves separated and peeled
    500 ml water
    1.5kg granulated sugar

    Method –
    1. In a large bowl, mix together the grated carrot, ginger, cider vinegar, chillies, coriander seeds, ground mace and salt.

    2. Cover the bowl with a clean tea-towel and set aside to marinate for 24 hours.

    3. Pour the marinated carrot mixture into a large preserving pan.
    Add the garlic cloves and the water.

    4. Bring to the boil, then reduce the heat and simmer for 10 minutes.

    5. Stir in the sugar, bring back to the boil and boil hard for 45 minutes until the mixture becomes thick and jammy.

    6. Take off the heat and ladle at once into hot sterilized jars with tightly fitting lids.
    Cover and set aside until serving.

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