Ingredients

• 500g/1lb 2oz carrots
• diced
• 1 large onion
• diced
• 1 red pepper
• chopped
• 1 chilli chopped
• seeds removed
• 2.5cm/1in piece root ginger
• chopped
• 250g/9oz brown sugar
• 350ml/12fl oz cider vinegar
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• pinch salt and pepper
• 1 handful chopped coriander

Directions

• Put the carrots
• onion
• pepper
• chilli and ginger in a pan. Add the sugar and vinegar
• stir and heat for five minutes. Add the spices and a pinch of salt and pepper.
• Bring to the boil and simmer for about one hour 15 minutes.
• Add the fresh coriander to the pan and stir it in.
• Drag a wooden spoon through the pan. If no liquid fills the channel
• then the chutney is ready to spoon into sterilised jars. If the chutney is a little wet
• cook for another few minutes and test again.