Comments on: Hot Carrot and Chilli Chutney Recipe

By: Debbie

Debbie — Sun, 15 Jan 2012 16:42:21 +0000

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 !

By: julie

julie — Sat, 30 Jul 2011 17:47:58 +0000

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.

By: Megan Manktelow

Megan Manktelow — Sat, 02 Jul 2011 11:18:58 +0000

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

By: Martin Cable

Martin Cable — Sat, 02 Apr 2011 12:55:58 +0000

well … I was meant to reply after my first post and can only say that I LOVE this recipe!

By: sheila chandler

sheila chandler — Tue, 19 Oct 2010 19:18:50 +0000

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

By: julie

julie — Sat, 02 Oct 2010 14:28:16 +0000

just had a thought havent seen how long this carrot chutney can last anyone have any ideas?

By: julie

julie — Sat, 02 Oct 2010 14:26:57 +0000

am thinking that it is not fresh corriander?

By: Val

Val — Sat, 25 Sep 2010 16:05:37 +0000

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.

By: Kathleen Muncaster

Kathleen Muncaster — Sat, 25 Sep 2010 14:42:33 +0000

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

By: kirsty

kirsty — Sat, 18 Sep 2010 19:13:41 +0000

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!