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Spicy Carrot Chutney

Homemade chutney or relish adds vibrant flavour to meat, cheese, or sandwiches, and can help use up a glut of seasonal produce. Carrot chutney is a unique type of chutney where the sweet, salt and hot blends and gives a different taste. It might look like grated or mashed carrot but this chutney is the perfect accompaniment for your next meat dish.

Spicy Carrot Chutney
Serves: 1
Ingredients
  • ½ kg carrot, grated
  • ½ teaspoon red chilli pepper
  • 2 teaspoons fresh ginger, cut into strips
  • 2 cloves garlic, chopped
  • 8 blanched almonds, slit into halves
  • 60 g raisins
  • 4 teaspoons salt
  • 2 cups sugar
  • ¾ teaspoon crushed cardamoms
  • 1½ cups vinegar
  • 1 cup water
Instructions
  1. Scrape and grate the carrots, chop garlic and slice ginger into long strips.
  2. Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a low heat until tender and water is absorbed.
  3. Stir well.
  4. Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
  5. Pour in a clean jar and seal tightly. Begin using after 2 days.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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