Curried Apple and Carrot Chutney

This recipe – adapted from Preserves by Hilaire Walden – is also meant to have 115g fresh horseradish, grated. I didn’t add it because I couldn’t find any, but it would certainly liven up the chutney.

It ended up a little runnier than I think it should have been, but we’ll see how it all pans out…

This would be great with Indian dishes, and – I suspect – cheese and crackers (may favourite).

600g cooking apples, peeled, cored, chopped
250g carrots, thinly sliced lengthways
1 onion, sliced
115g raisins
1 tbsp curry powder
1 tbsp ground ginger
1 tsp mustard seeds
300ml cider vinegar
225g brown sugar
2 tsp sea salt

Stir all the ingredients together in a pan and heat gently, stirring constantly, until the sugar has dissolved. Bring to the boil, then simmer, stirring frequently for about 30-45 minutes, until the ingredients are tender, the chutney is thick and there is no free liquid.

Spoon the chutney into warm, clean, dry jars, taking care not to trap any air bubbles. Cover with vinegar-proof lids and seal.

Store in a cool,dry, dark place for at least two months before eating.

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2 Responses to Curried Apple and Carrot Chutney

  1. Pingback: A sort-of salad – gherkins, beetroot and chutney | Em's Food

  2. Hi there, I know you posted this a while ago but I think this looks like such an interesting recipe – I was wondering if you’d like to enter it into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:



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