Carrot chutney

Rating (3 ratings)


1 kg baby carrots
2 onions
2 unwaxed oranges
200 ml water
1 tsp ground coriander
1 tbsp salt
2 tsp black pepper
2 tsp curry
2 tsp fresh garlic, grated
200 ml sultanas
400 ml white wine vinegar
1 packet Dansukker Jam Sugar 1+3


Rinse, peel and coarsely grate the carrots. Peel and dice the onions. Wash the oranges, grate the zest and squeeze the juice. Combine the carrots, onions, orange juice, orange zest and water in a saucepan, cover and simmer over a low heat for 5 minutes. Add the remaining ingredients and simmer for a further 5 minutes, stirring frequently. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.

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