Spiced carrot chutney
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Ingredients
Method
1
Tip the mustard, cumin, fenugreek and nigella seeds into a large pan; toast over a medium heat for 1 minute, until the spices smell aromatic. Remove the pan from the heat and add all the remaining ingredients.
2
Set the pan over a low-medium heat to dissolve the sugar, then cook at a gentle simmer, stirring frequently, for 50 minutes-1 hour, until the carrots are tender and starting to become translucent and the liquid has nearly all evaporated.
3
Spoon the chutney into your jars, seal with lids and leave to cool before labelling and wrapping. This chutney is best enjoyed after two weeks of maturing and will keep for up to a month in the fridge.
