Spiced Carrot Chutney recipe
Here is another great recipe using the splendid carrots that grow in Shetland, particularly in the sandy soil in and around the Ness. Thank you to Deepa, my daughter-in-law, for inspiration with this recipe. A spoonful of this with a slice of Shetland lamb on a bannock is hard to beat!
The combinations of flavours here are so great; they won’t blast your head off but you will want to go back for at least another spoonful.
The combinations of flavours here are so great; they won’t blast your head off but you will want to go back for at least another spoonful. It would be best to make this on a fine day with the windows open!
Makes 6 medium-sized jars.
If you like this recipe, there are more to be found in Marian’s recipe books which are on sale in shops around Shetland and can also be purchased on board MV Hjaltland and MV Hrossey!
Ingredients
- 1 kg carrots – grated 60g fresh ginger
- 4 red chillis – de-seeded and finely chopped
- 20g coriander seeds
- 2 x 10cm cinnamon sticks
- 2 star anise
- 30g salt
- 500ml cider vinegar
- 10g cumin seeds
- 10 cardamom pods – deseeded
- 16 cloves garlic – crushed and finely chopped
- 200ml water
- 350g granulated sugar
Method
Day 1
- Preparation. In a large, stainless steel pan mix together the carrots, ginger, chillies, spices, salt and cider vinegar.
- Leave to marinade for 24 hours.
Day 2
- Add garlic, water and sugar – bring to a rolling boil for 10 minutes then lower the heat and simmer till reduced and thickened (approx. 2-3 hours).
- Allow to cool before potting into sterilised jars. This chutney will keep well for at least 6 months.
By Marian ArmitageMarian Armitage is an award-winning author, who loves being in Shetland, cooking and eating local food – especially with her grandchildren. To read more Shetland recipes from Marian Armitage, please visit http://www.marianarmitage.co.uk/
Pin it!