This is the perfect chutney to go with cheese. You can use it as a topping for your Boxing Day sandwiches or on top of any toast.
MAKES 5-6x190ml Jars (roughly 1kg total Chutney)
2 tsp nigella (black onion) seeds
1 tsp fennel seeds
1 teaspoon cumin seeds
1 kg carrots, peeled and trimmed.
2 Red onions, halves and finely chopped
75g of fresh root ginger peeled, finely grated
Finely chopped 1 mild red chili
450ml apple cider vinegar
300g of soft, light brown sugar
1 tsp salt
- Preheat the oven to 100C/ 80C fan/gas ¼. Sterilise your jars by washing them in hot soapy water, then rinsing and leaving to drip dry. To sterilize, place in the oven for 20 mins
- Toast the cumin, nigella and fennel seeds for about a minute until they are fragrant. Then, transfer the mixture to a large non-reactive saucepan with the rest of the ingredients. Then bring to boil. Reduce to simmer, and continue to cook, stirring occasionally, for approximately 50-60 minutes, until the mixture is reduced and becomes sticky.
- The hot, sterilized jars should be filled with hot chutney. Seal the jars by sealing the lids. Keep the chutney in an air-tight container for at least two weeks. Unopened jars can be kept in an unheated place for up to 12 months. You can store the jars in your refrigerator and consume them within 3 to 4 months.