CARROT CHUTNEY RECIPE
Ingredients
3 1/2 cups--1 lb--500gm carrots washed and chopped, for a fine chutney grate the carrot.
1/3 cup--3 oz--88gm brown sugar
1/3 cup--3 oz--88gm sultanas
1 pint--510 ml vinegar malt or white
1 teaspoon mixed spice
1 teaspoon ground ginger
12 peppercorns1 bay leaf.
Method.
Put all the ingredients in a pan, Bring to the boil, Simmer till all the ingredients are tender, stir occasionally.
Do not overheat so that the chutney sticks to the pan.
Do not put a lid on the pan when cooking the chutney.
The chutney should be tender and the liquid syrupy.
Warm chutney jars, use a jug to put the chutney in the jars.
Wipe clean, put on wax lids, top off with the cellophane lid and rubberband.
Let the chutney cool, label and store.
Enjoy
No comments:
Post a Comment