Ingredients for Hot Carrot and Chilli Chutney:
- 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 purée
- 6 oz brown sugar
Method for Hot Carrot and Chilli Chutney:
- 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.
The carrot adds a sweetness and body to the chutney which gets its heat from the chilli of course
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
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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!
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!
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
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.
am thinking that it is not fresh corriander?
just had a thought havent seen how long this carrot chutney can last anyone have any ideas?
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
well … I was meant to reply after my first post and can only say that I LOVE this recipe!
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
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.
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 !
WOW – we loved it and so did our friends – great recipe !
How long will this chutney last? I want to make it as a gift for my brother who loves spicy food, it is his birthday next month.
Really nice preserve. Way to use not pretty carrots from your allotment. I also add it to coleslaw and vegetable soups.
Love this recipe. I must admit that it looks a bit disappointing when it is first made. The secret is to leave it to mature. After three months it is absolutely delicious and wasn’t too hot at all. It darkens in colour – is spicy, tangy and very tasty but we did not find it too hot.
As others commented I had to use more vinegar let you no how I get on
Made the chutney yesterday after reading all the comments. I did add a little bit more vinegar, but the carrots do have a lot of moisture – so I cooked down for longer. I also used fewer brown mustard seeds as that’s what I had! The carrots loose their super orange colour, as Pat says, but it really is tangy tasty with a little bit of heat. Looking forward to what it tastes like after 3 months!