Carrot & Chilli Chutney

Despite it being a bit of a rubbish year for parsnips here (I have maybe 5 in the whole garden that survived the dry spring) it's been an excellent year for carrots. This year I've grown White Satin (as the name suggests, it's a white carrot with good sweet flavour & lovely long roots), Yellowstone (a favourite of mine, with a lovely earthy flavour & good texture) & Kingston (an orange variety that stores well, and was used to make this chutney!). So I've had enough to do some preserving with (and hopefully even have a go at making some halva at some point!)

Carrot & Chilli Chutney

1. 3kg carrots
175g sugar
175ml white wine vinegar
juice & zest of 1 lemon
50g tomato puree (or 50ml if it's easier)
8 tbs yellow mustard seeds
8 tbs groundnut oil (or vegetable oil)
3 tbs tomato puree
3 tsp coriander seed
2 tsp cumin seed
1 tsp turmeric
1tsp chilli powder (cayenne if you're feeling brave)
1 tsp salt
4- 6 red chillies, finely chopped
thumb sized piece of fresh ginger, finely grated

Grate the carrot. better still, sucker someone else into grating the carrot (MikeyFox will always oblige if there's cider available whilst doing so). Heat the oil in a large pan. Add the mustard seeds & wait for them to start popping. Once they start cracking away add the other spices. After 2 minutes of stirring, and getting giddy with the smell of frying cumin, add the tomato puree, stir, then tip in the carrot & remaining ingredients. Mix well, reduce the heat & cover. Leave to simmer for 25-30 minutes, giving it the occasional prod to make sure nothing sticks or burns. If you feel like it needs more liquid, add a few spoons of vinegar. A splash of balsamic works surprisingly well. Spoon into sterilized jars & cover with a little more oil. Seal & stick in the back of a cupboard for a few weeks, preferably a month, before eating.

Delicious on toasted pitta bread or roti. Highly addictive.