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Thank you for visiting my blog and allowing me to share my thoughts and pictures with you. You will find entries on a number of topics, including sewing and cooking and life in general. I have also attempted to create some useful resources in the form of recipes and sewing tutorials.

There will also be occasional guest bloggers.

I look forward to hearing your comments.

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Sticky's spicy carrot chutney

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These days I am less of a tart and more of a Sticky, as my fellow tweeps have christened me, hence the title of this blog.

With the weather turning distinctly autumnal and nights drawing in, I have been thinking about warming and comforting foods. Today, I decided to open my last jar of spicy carrot chutney, made on the spur of the moment with a glut of carrots ( Mr Sticky and I had both bought big bags due to a communication failure ) in October of 2011. Having matured it was even more delicious than I remembered it, especially in a wholemeal sandwich with corned beef and salad !

I gave away several jars as Christmas presents last year and they were much appreciated, with repeat orders already being put in for this year. So, if you like chutneys and you like spice this is a recipe to try, even if you think that the use of carrots is a bit odd. They do add a great sweetness to this chutney which is ideal with cold meats and cheeses.

 

spicy carrot chutney


Ingredients

  • 2 kg carrots, grated 
  • 2 tbsp ginger, peeled and finely chopped 
  • 1 litres cider/malt/wine vinegar (use the one you like best, or a mix)
  • 8 dried chillies 
  • 1 1/2 tbsp mixed spice
  • 4 cinnamon sticks 
  • 3 star anise 
  • 30 g coarse sea salt
  • 4 tbsp chopped garlic
  • 500 ml water 
  • 1.5 kg  sugar ( granulated/brown/molasses/demerara - just add the one you like or a mix of any to taste)


Method


1. Add all the ingredients, except the sugar, to a large saucepan ( a stockpot is ideal) and mix together.

2. Bring to the boil, then reduce the heat and simmer for 10 minutes. 

3. Stir in the sugar, bring back to the boil and boil hard for 1 hour (or longer)  until the mixture becomes thick and gooey. 

4. Ladle into sterilised jam jars and leave to cool, before labelling. Can be enjoyed straight away or left to mature.



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