This chutney was first made by John as an entry to the Wanborough Summer Show. Unfortunately it was robbed of its deserved first prize, however it has become a firm family favourite ever since. It is a sweet, gingery chutney and goes really well with a strong cheddar and plain crackers, even I like it!
Link to measurement conversion chart
Ingredients
- 1Kg carrots very coarsely grated
- 150g fresh peeled ginger - ½ cut to matchsticks, ½ grated
- Grated zest and juice of 2 lemons
- 5g ground chilli
- 25g salt
- 25g ground coriander
- 500 ml cider vinegar
- 120ml runny honey
- 750g sugar
- 60g flaked almonds
You will also need
- A large saucepan
- Steralized jars for storage
Method
- Mix the carrots, all the ginger, lemon zest and juice, chilli, salt and coriander together in a bowl and cover with vinegar. Leave to marinade over night.
- Put the marinated carrots etc into a preserving pan with the juice.
- Bring to the boil and simmer for 20 mins
- Add the honey and sugar, stir to dissolve and bring back to the boil
- Boil for approx 25 mins until the mixture is thick
- Add the almonds and boil for a further 5 mins
- Put the chutney into steralized jars and leave to mature for 2 – 3 months
- Eat and enjoy.
Serving suggestions and variations
- The original recipe adds 300ml water at stage 2, we found this addition made the mix too wet and now don’t do it.
- This is best made and allowed to mature for 2 – 3 months, it will keep for up to a year
- Best served with mature cheddar, stilton or any other strong flavoured or blue cheese
- Use plain crackers rather than flavoured as you overpower your taste buds otherwise
- Also goes well with baked gammon
Acknowledgements
This recipe came from Sophie Grigson’s “Eat your greens”. This is a great book for all sorts of wonderful recipes which help you use a wide variety of vegetables in new and interesting ways. It has been an inspiration to us.
You might also like to try
- A light summer soup which makes use of a glut of lettuce, then Alison's Lettuce Soup is great when your crop needs clearing
- A Corned Beef Lasagne is high on the comfort food list in our house, give it a go if you fancy something different
- Good for when you have a few spare eggs to use, Pasteis De Nata are best served warm and fresh.
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Happy eating!