Marks and Spencers make the most delicious sandwich – Wensleydale and Carrot Chutney. It’s amazing – if you are passing through you should get one. But the annoying thing is you can’t buy the carrot chutney. And, when you look online, all you get are people asking where you can buy it, or for the recipe. No answers, only questions!
So, I thought I might try and make my own. Please bear in mind here, I have never made a chutney before, let alone one I don’t actually have a recipe for. Jim and I found a bit of a recipe that we thought might work – so with a few changes we went ahead!
I wouldn’t say it tastes just like the m&s one – I think I might make it again and leave out the apple – it kind of overtakes the carrot flavours! But, it’s not awful – so, a small triumph!
(Here is the recipe!)
Ingredients
tbsp olive oil
1 lb grated carrots
¾ cup sugar
¾ cup vinegar
1 cooking apple, peeled, cored and grated
¼ tsp sea salt
½ tsp caraway seed
¼ tsp pepper
Method
Heat the oil in a large saucepan. Add the carrots to the pan. Cook over a low heat, stirring occasionally, until well browned and much reduced. Remove carrots from pan. Add ¼ cup of the sugar to the pan and heat until caramelised. Turn down the heat, add the carrots and stir. Pour in the vinegar and the remaining ½ cup of sugar, bring the pan gently to the boil stirring to dissolve sugar. Add the remaining ingredients, replace lid and simmer for 5-10 minutes let everything cook through. Remove the lid and gently boil uncovered until the chutney has thickened. Put into clean jars and seal.
Leave for a month for flavours to mingle before opening.
I might have to try this recipe... looks interesting and delish!
ReplyDeleteIf you try it, I really would leave out the apple. It makes it taste a little odd.
ReplyDeleteBut I have been having it (before the month's up) - just to taste that it's not poisonous! hehe.
This sounds good! I've been searching for a Carrot Relish recipe. You do have to be super careful with preserving carrots though, as they are low acid vegies, it can be dangerous to alter recipes if you plan on bottling. Buy some strips and check the PH levels if making this, and don't forget to water bath the jars!
ReplyDeleteDon't mean to be a downer, but you got to be careful when preserving... there's not a whole lot of vinegar/sugar in this recipe to keep the nasties at bay and noone wants a dose of botulism with their sandwich. x