Ingredients
- 4 garlic cloves – minced
- 2 red chilli – deseeded and diced
- 1 teaspoon ground cumin
- 6cm piece fresh ginger – finely chopped
- 600ml carrot juice
- 1 kg carrots – peeled and grated
- 400ml cider vinegar
- 400g caster sugar
Makes 4 jars of chutney
Method
- In a large saucepan, bring the sugar and vinegar to the boil
- Reduce heat and simmer until sugar has dissolved
- Stir in rest of the ingredients
- Bring to boil again
- Reduce heat and simmer for one hour until thick
- Cool and transfer to STERILISED jars
Download the recipe to try it for yourself