Caramelised Carrot Chutney with Sultanas

With more carrots in my fridge than I could shake a stick at I decided Carrot Chutney was the way to go. Now, I've never made chutney in my life so after searching the net and coming up with lots of Indian based chutneys (nice but not what I wanted) I made this up out of bits and pieces from three different recipes.

Caramelised Carrot Chutney

I liked the idea of sultanas and so in they went too. All I can say it it tastes good but is on the sweet side; but carrot chutney is easy to make and goes perfectly with cheese and crackers.


Carrots, Chutney, Preserving
Chutney, Preserving, Carrots
English
Yield: 500ml Kilner Jar

Caramelised Carrot Chutney with Sultanas

Carrot chutney is not only a great way to use up a lot of carrots but it goes perfectly with cheese and crackers.
When I make it again I will use 2 x 250ml kilner jars and so it will keep even longer.

ingredients:

  • 600g carrots - peeled
  • 600g brown sugar
  • 100g sultanas
  • 450ml water
  • 5 tablespoons of white wine vinegar
  • 2 teaspoon mixed spice
  • 2 teaspoons ground ginger
  • 16 whole black peppercorns
  • 1 bay leaf
  • 1 tablespoon of freshly squeezed lemon juice

instructions

  1. You can either grate the carrots or do as I did and chop them roughly then put then into a food processor and whiz until they are nicely chopped.
  2. You will need a large saucepan - put the chopped or grated carrots in along with everything else.
  3. Bring to the boil and then turn the heat down to a simmer.
  4. Simmer away for, well I thought it took an age really, but I say it was probably about an hour and a half or even 2 hours. You want the carrots really tender and you need to have a nice syrup type thing happening.
  5. You will need to keep and eye on it and stir every now and then.
  6. Now pour into a jug and then into your sterilised jar or jars, leave to cool and put on the lid. 
  7. If your jars were nicely sterilized this will keep (unopened)  for ages. Once opened it's best to keep in the fridge.
Created using The Recipes Generator

9 comments

  1. Wow, your homemade chutney looks so beautiful! I've had mango chutney before but not carrot. I bet this one taste really nice.

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  2. That looks really tasty Jan! I love making chutney's almost as much as I love eating them!

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  3. Great way to use up those carrots!!

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  4. This sounds really interesting to me coz I have never tried carrot chutney before.

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  5. I have been wanting to get into chutneys more and a caramelized carrot chutney sounds good.

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  6. I love making homemade chutney. This sounds delish.

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  7. Ouuuu, this is a nice combo Jan.

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  8. Hi Jan, Now aren't you just so talented. What a perfect blend of ingredients and ingenuity! I've never made chutney and probably never will. I'll just enjoy watching yours glisten.

    I just posted a recipe for pickled walnuts for Davy Crockett's birthday. I'd love to know what you think!!!

    Thanks for sharing, Jan.

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  9. made this chutney and it is gorgeous!

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I love to hear from everyone so thanks for taking the time to comment.
Cheers
Jan

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