Ingredients and Method
- 1kg Carrots, peeled and finely grated
- 2-3 Celery stalks, sliced lengthwise, then very finely sliced crosswise
- 1tbsp Fine sea salt
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds, lightly
- 1 tsp Celery seeds
- 1 tsp Ground black pepper
- 500ml Aspall Cyder Vinegar
- 600g Sharp cooking apples, peeled cored and roughly chopped - approx 450g net weight
- 2-3 Red chilies, halved lengthways, deseeded and roughly chopped
- 5 Fat cloves garlic
- 50g Root ginger, peeled and roughly chopped
- 2 Unwaxed limes, finely grated and juiced
- 50g Coconut oil
- 400g Golden granulated or soft brown sugar (or a mix of both)
- Place the first eight ingredients in roomy bowl and mix to combine. Cover the surface with a piece of baking parchment and then with a plate pressing down to fit snugly over the surface. Leave for several hours, or overnight to brine - this will draw the excess water from the carrots and give the chutney a crunchy texture.
- Meanwhile, cook the apples with 150ml water until they have broken down to a smooth puree. Set aside.
- When ready to cook blitz together chilies, garlic, ginger, lime zest and juice and the coconut oil to a paste with a food processor or pound together with a pestle and mortar.
- Turn the carrot mix, the apples and spicy paste into a roomy pan and bring to a simmering point.
- Add the sugar and keep stirring until it has completely dissolved.
- Bring to a gentle boil for about 30-40 minutes stirring occasionally at first and then frequently towards the end of cooking until the mixture is thick, glossy, a little sticky and you can catch a glimpse of the bottom of the pan when you draw your wooden spoon across.
- Remove from the heat and spoon into sterilised jars, filling to within 5mm of the brim and gently tapping the jars on the work surface to knock out any pockets of air. Seal immediately.
- Store in a cool, dark, dry place. Use within a year.