My chutney making addiction was ignited about 8 years ago and this recipe was one of the first ones I tried from Sensational Preserves. It has a sweetness akin to mango chutney and is spiced lightly enough to eat in the usual chutney fashion or spoon onto your poppadoms (if you like spicy food you’ll probably want to increase spice quantities to add more of a kick – for a softy like me this is just right).
To make curried apple and carrot chutney
600g/1.25 lb cooking apples peeled, cored and chopped
250g/9 oz carrots, thinly sliced lengthways
1 onion, sliced
115g/4 oz raisins
115g/4 oz fresh horseradish, grated
(I used horcica kremzska, a Slovakian condiment made with horseradish & mustard)
1 tbsp curry powder
1 tbsp ground ginger
1 tsp mustard seeds
300ml/10 fl oz cider vinegar
225g/ 8oz soft light 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 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 (makes about 1.1kg/2.5 lb)
- Cover with vinegar proof lids and seal. Store in a cool, dark, dry place for at least 2 months before eating.
Curried apple and carrot chutney was another foraging delight: made using Derek’s carrots and some windfall apples from a new friend at the local leisure centre. Long story short, Keith and I got talking at the end of our morning swim about apples and he mentioned a friend’s orchard carpeted with apples lying uncollected on the ground. I asked Keith where the orchard was so I could go collecting myself and I nearly fell over when he said ‘‘well, the easiest thing would be for me to drop a box in to you after I’ve collected them”. And that’s what he did, literally a whole box full. Beautiful red skinned apples that have since been turned into gorgeous pink cordials and jellies as well as all sorts of chutneys. The kindness of strangers is certainly alive and well in Gloucester.
If you like this recipe you might be interested in 5 ways with … a ton of carrots
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