Hot Carrot and Chilli Chutney Recipe
- 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:
- Heat the oil, add the mustard seeds and pop them.
- Add alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
- Add the remainder of the ingredients and give a good stir.
- Cover and simmer for about 2 hours.
- Ladle into hot, sterilized jars, adding a little extra oil, and seal.
- Label with contents when fully cool.
Makes about 4 lbs of Hot Carrot and Chilli Chutney. This article will get you started and explain the finer ponts of making your
own chutney: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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Making Your Own Chutney?
Filed under All Recipes, Carrot, Chutneys, Fruit, Lemons, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Hot Carrot and Chilli Chutney Recipe
Martin Cable @ 8:33 pm
I have just pulled up a load of carrots for this recipe and have just started the chutney …
There isn't as much vinegar in this recipe compared to other chutney recipes – is this correct?
Otherwise, will let you know the results when completed!
kirsty @ 8:13 pm
I agree with you, there isn't much vinegar, I added more to mine and some water to try and make it cook. Have just finished cooking it, will let you know the result when it has matured a bit. Didn't look like a normal chutney at end result, just cooked grated carrot. But tasted very nice and very spicy when I tried it when putting into jars. Fingers crossed!
Kathleen Muncaster @ 3:42 pm
Followed the recipe carefully but found the chutney unbearably hot even for someone who likes spicy food. Would this work with the spices cut drastically? Twelve tablespoons of mustard seeds does sound a lot.
Kathleen
Val @ 5:05 pm
You could certainly cut down on the mustard seeds and the chilli (a lot does depend on the strength of your chilli peppers). Try halving the amount of mustard seed and only use 2 or 3 chilli peppers (unless they are fairly mild). I've also found that mustard seed varies into its potency.
julie @ 3:26 pm
am thinking that it is not fresh corriander?
julie @ 3:28 pm
just had a thought havent seen how long this carrot chutney can last anyone have any ideas?
sheila chandler @ 8:18 pm
I was wondering the keeping quality of this chutney with so little vinegar in the recipe, also feel the chilli content
will blow your head off so will drastically reduce
Martin Cable @ 1:55 pm
well … I was meant to reply after my first post and can only say that I LOVE this recipe!
Megan Manktelow @ 12:18 pm
Trying this out for the first time.. its slowly simmering now… smells good! I took on board some of our comments so we will see how it turns out x
julie @ 6:47 pm
I'm also interested in how long it would store for – but i must admit, it's the first carrot chutney that's ever taken my fancy….. and am keen to give it a go.
Debbie @ 5:42 pm
Looked a good way to get rid of some frozen chillis and excess of carrots.
Like others was a bit "suspicious" of lack of vinegar, but giving it a go – added just a splash more at the cover and simmer stage. Fingers crossed, it's looking ok so far. We like HOT !