This spicy Carrot Chutney Recipe goes well with many meats. Here is the simple recipe for the next barbecue.
Carrot chutney is a type of chutney made with carrots as the main ingredient. It is typically made by grating or finely chopping carrots and then cooking them with vinegar, sugar, and a blend of spices. The carrots are simmered until they are tender, and the mixture is then allowed to cool and thicken. Carrot chutney is often used as a condiment or spread for sandwiches, meats, and other dishes. It can be sweet, sour, or savory, depending on the specific recipe and the balance of ingredients used. Some variations of carrot chutney may also include other vegetables, such as onions or bell peppers, as well as nuts or raisins for added texture and flavor.
What makes a chutney A chutney?
Chutney is a condiment that originated in India. It is typically made by combining fruits or vegetables with vinegar, sugar, and spices. The ingredients are finely chopped and then cooked together to create a spreadable sauce. Chutneys can be sweet, sour, or savory, and they are often used as a condiment or spread for sandwiches, meats, and other dishes. They can be made with a wide variety of ingredients, including mangoes, tamarind, tomatoes, apples, onions, and chilies.
Why is vinegar used in chutney?
Vinegar is used in chutney to add a sour or tangy flavor to the condiment. It also helps to preserve the chutney, as the acidity of the vinegar can inhibit the growth of bacteria and other microorganisms. In addition to its flavor and preserving properties, vinegar can also help to balance the sweetness of the sugar and the heat of the spices in the chutney. The type of vinegar used in chutney can vary, and different types of vinegar can impart different flavors to the finished product. Some common types of vinegar used in chutney include apple cider vinegar, white vinegar, and malt vinegar.
How do you make Mary Berry chutney?
Ingredients:
- 2 cups of chopped fruit or vegetables (such as apples, mangoes, tomatoes, or onions)
- 1 cup of vinegar (such as apple cider vinegar or white vinegar)
- 1 cup of sugar
- 1 tablespoon of mustard seeds
- 1 tablespoon of ground ginger
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- salt to taste
Instructions:
- Combine the fruit or vegetables, vinegar, sugar, and spices in a saucepan.
- Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, stirring occasionally, until the mixture has thickened and the fruit or vegetables are tender.
- If the chutney is too thick, you can add a little more vinegar or water to thin it out.
- Season with salt to taste.
- Allow the chutney to cool, then transfer it to a jar or container and store it in the refrigerator. The chutney will keep for several weeks in the fridge.
How long should you leave chutney before eating?
Chutney is typically best after it has been allowed to sit for a while to allow the flavors to develop and meld together. It is generally recommended to let chutney sit for at least a week before eating it, although some people prefer to let it sit for several weeks or even months. This will depend on your personal preference and the specific recipe you are using. If you are making a large batch of chutney, you may want to consider canning it so that it will keep for a longer period of time. Canned chutney can be stored for several months or even years, although the flavor may change slightly over time.
Best Carrot Chutney Recipe
Servings: 5 Preparation:10 minutes Cooking time: 20 minutes Calories: 77 Fat: 4g
Ingredients
400 g carrots
50 g olives
1 pinch salt
1 pc onion
1 tsp harissa
1 tbsp lemon juice
Instructions
Peel and coarsely dice the carrots. Bring to a boil in salted water. Cook over medium heat for approx. 10-20 min. until soft. Remove the pit from the olives. Peel the onion and chop finely with the olives.
Strain the carrots. Finely puree the carrots, onion and olives. Season with harissa, lemon juice and salt.
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
Ingredients
- 400 g carrots
- 50 g olives
- 1 pinch salt
- 1 pc onion
- 1 tsp harissa
- 1 tbsp lemon juice
Instructions
- Peel and coarsely dice the carrots. Bring to a boil in salted water. Cook over medium heat for approx. 10-20 min. until soft. Remove the pit from the olives. Peel the onion and chop finely with the olives.
- Strain the carrots. Finely puree the carrots, onion and olives. Season with harissa, lemon juice and salt.
If you like our recipe, would you please support us by sharing it?
