Carrots, onion, red pepper and chilli combined with spices make a delicious chutney to serve with cold meats or cheese.
500g/1lb 2oz carrots, diced
1 large onion, diced
1 red pepper, chopped
1 chilli chopped, seeds removed
2.5cm/1in piece root ginger, chopped
250g/9oz brown sugar
350ml/12fl oz cider vinegar
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
pinch salt and pepper
1 handful chopped coriander
Put the carrots, onion, pepper, chilli and ginger in a pan. Add the sugar and vinegar, stir and heat for five minutes. Add the spices and a pinch of salt and pepper.
Bring to the boil and simmer for about one hour 15 minutes.
Add the fresh coriander to the pan and stir it in.
Drag a wooden spoon through the pan. If no liquid fills the channel, then the chutney is ready to spoon into sterilised jars. If the chutney is a little wet, cook for another few minutes and test again.
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