I couldn’t watch the football live online yesterday so I had to resort to listening to live commentary over the internet instead… which isn’t so bad but I found I was staring at my monitor listening intently when by some kind of magic I thought I saw the shape of a carrot on my screen. I think it was one of the food Gods instructing me to create something from that surplus bag of carrots sitting in the vegetable drawer of the fridge.

So this is what I did and it worked out very well even though my team lost.

 

500g carrots, peeled and diced
1 large onion, peeled and diced
1 red bell pepper, diced
1 dried red chilli chopped, seeds left in if you like it hot
1″ piece root ginger, peeled and finely chopped
250g brown sugar
350ml apple cider vinegar
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
pinch salt and pepper
1 handful chopped coriander
2 bay leaves
1 garlic clove, peeled, crushed and finely chopped

Mix all of the ingredients in a bowl then tip into a suitable pan.

Bring to a boil then simmer until vegetables have started to soften
and the liquid has reduced.

When cool remove bay leaves and spoon into sterilised jars. Keep in a cool dark place or your refrigerator. Will last for several months and probably much longer.

Spicy Carrot  & Apple Chutney