Carrot Chutney

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Carrot Chutney

Ingredients

Carrots, coarsely grated - 2kg
Granny Smith apples, peeled and diced - 4
Large garlic cloves, finely chopped - whole bulb
Chillies, finely chopped (deseeded if you prefer less heat) - 8
Fresh root ginger, finely grated - 200g
Yellow or black mustard seeds - 8 tsp
Cumin seeds - 4 tsp
Nigella seeds - 4 tsp
Onion, thinly sliced - 4
Curry leaves - Whole small jar
Cardamom pods, cracked - 16
White grape vinegar - 700ml
Stout - 400ml
Light brown soft sugar - 1200g
Sea salt - 2 tsp

Method

Blend 1/3 of the carrots in a blender to make a paste and grate the rest
Roughly chop the onions and apples
Peel and dice the garlic, chop the chilli
Grate or blend the ginger
Blend the cardamon pods
Dry toast the mustard seed, cumin and nigela seed to release the flavour
Add carrot and curry leaves
Add the rest of the prepared ingredients and the vinegar
Add sugar and stout
Mix thoroughly and reduce to desired consistency
Hot pack into sterilised jars