• 3 lb finely grated carrots
• 2 inch fresh ginger, chopped
• 1 large lemon – grated with rind and juice
• 4 – 6 fresh chopped chillies
• 12 tablespoon mustard seeds (white if possible)
• 2 heaped teaspoons cumin powder
• 1 heaped teaspoon turmeric
• 3 heaped teaspoons coriander
• 1 heaped teaspoon chilli powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 8 tablespoons olive oil
• ¼ pint malt vinegar
• 2 tablespoons balsamic vinegar
• 4 tablespoons tomato puree
• 6 oz brown sugar

Method:

1. Heat the oil, add the mustard seeds and pop them.
2. Add alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
3. Add the remainder of the ingredients and give a good stir.
4. Cover and simmer for about 2 hours.
5. Ladle into hot, sterilized jars, adding a little extra oil, and seal.
6. Label with contents when fully cool.

Makes about 4 lbs of Hot Carrot and Chilli Chutney.

Making Your Own Chutneys Help

This article will get you started and explain the finer ponts of making your own chutney:

• Chutney - Making Chutneys at Home

Making Your Own Chutney?

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