Carrot Chutney – Aspall

Name: Carrot Chutney – Aspall
Ingredients: 1kg carrots, peeled and finely grated; 2-3 celery stalks, sliced lengthwise, then very finely sliced crosswise; 1 tbsp fine sea salt; 2 tsp cumin seeds; 2 tsp coriander seeds, lightly; 1 tsp celery seeds; 1 tsp ground black pepper; 500ml Aspall cyder vinegar; 600g sharp cooking apples, peeled cored and roughly chopped - approx 450g net weight; 2-3 red chillies, halved lengthways, deseeded and roughly chopped; 5 fat cloves garlic; 50g root ginger, peeled and roughly chopped; Finely grated zest and juice of 2 unwaxed limes; 50g coconut oil; 400g golden granulated or soft brown sugar (or a mix of both)

www.aspall.co.uk

With warming spices and the lovely fruity notes of cyder vinegar, this is a very versatile chutney to have about. It’s a terrific ‘stand in’ for mango chutney or added to sandwiches.

View Original

Share this recipe:

Ingredients

1kg carrots, peeled and finely grated
2-3 celery stalks, sliced lengthwise, then very finely sliced crosswise
1 tbsp fine sea salt
2 tsp cumin seeds
2 tsp coriander seeds, lightly
1 tsp celery seeds
1 tsp ground black pepper
500ml Aspall cyder vinegar
600g sharp cooking apples, peeled cored and roughly chopped - approx 450g net weight
2-3 red chillies, halved lengthways, deseeded and roughly chopped
5 fat cloves garlic
50g root ginger, peeled and roughly chopped
Finely grated zest and juice of 2 unwaxed limes
50g coconut oil
400g golden granulated or soft brown sugar (or a mix of both)