Jar of copycat M&S carrot chutney

M&S Carrot Chutney

We found out late last week that Jit would be going to London with work, so at the last-minute I had to change our meal plan to cater for his eating needs on his business trip.

I had planned for a nut roast and all the trimmings, but as you can imagine that wouldn’t be so easy to eat on the go (especially if you don’t know whether you’ll have access to a microwave). Also, poor Jit has a cold, so I wanted to fill him with yummy goodness that was comforting too.  A taste of home while on the road, you could say.

As a result of the change of menu, I had a glut of ingredients that wouldn’t be suitable for adding to the chilli burritos that I opted for so set about planing my attack to save them from going to waste.

The plan resulted in this carrot chutney.

M&S carrot chutney

Let me tell you a bit more about this carrot chutney idea.

If you live in the UK, you may have had the pleasurable opportunity to sample one of the M&S Wensleydale with Caramelised Carrot Chutney sandwiches and realised that the chutney is ABSOLUTELY delicious.   But the habit of buying the sandwiches can become rather expensive if you keep doing it.

So I thought I would give making it a go, that way we can have it with a cheese plate or in sandwiches whenever we want – nice, huh?

So yeah, that is why I decided that on a Sunday morning, tea in hand and clad in my finest cat pyjamas that I would give it a try.

Jar of copycat M&S carrot chutney

Ingredients

 

a pinch of garlic granules

Grated carrot and onion in a food processor

Simmer the grated carrot and onion in a large pan with a small amount of olive oil to soften the veg

Softened grated carrot and onion for the carrot chutney

Simmer the carrots and onions in the water until softened and easy to break against the side of the pan with a wooden spoon

Bring mixture to a rolling boil - where you cant sop the bubbling with the spoon

Let th mixture cool for a while so that the carrot and onion pieces on't just sink to the bottom of the jars

Method

grate the carrot and onion and chop up any bits that remain large after the grating

pour the oil into a large stock pot and turn the heat to medium high

add the grated carrot and onion

stir to coat in the oil

stir occasionally while the vegetables cook (it will make a nice light sizzling sound)

meanwhile, place your washed jars in a hot oven (70 C) and prepare the lids, funnel and ladle for jarring up later

boil the 500 ml water

after about 10 minutes, add the boiling water to the vegetables along with the vinegar, lemon juice and the pinch of garlic

simmer for a further 10-15 minutes stirring occasionally until the vegetables are soft and break easily when pressed with a spoon against the side of the pan

now add the jam sugar and stir through until it is thoroughly dissolved

bring to a rolling boil for 6 minutes

remove from the heat and leave to cool slightly (so that the bits of carrot don’t all sink to the bottom of the jars)

then using your funnel and ladle, spoon the chutney into the hot jars

lid up immediately and leave to cool

copycat M&S carrot chutneycopycat M&S carrot chutney

 

M&S Carrot Chutney (copycat)
Recipe Type: Preserve
Author: Sarah Irving
Prep time:
Cook time:
Total time:
Serves: 5 jars
This is a delicious copycat version of the M&S Carrot Chutney that you get in their Wensleydale and Carrot Chutney sandwiches – yum!
Ingredients
  • 450 g carrots, grated (I used my food processor for this)
  • 1 onion peeled and grated
  • 500 ml boiling water
  • 1 kg jam sugar
  • 2 tbsp cider vinegar
  • 150 ml lemon juice
  • 1 tbsp olive oil
  • a pinch of garlic granules
Instructions
  1. grate the carrot and onion and chop up any bits that remain large after the grating
  2. pour the oil into a large stock pot and turn the heat to medium high
  3. add the grated carrot and onion
  4. stir to coat in the oil
  5. stir occasionally while the vegetables cook (it will make a nice light sizzling sound)
  6. meanwhile, place your washed jars in a hot oven (70 C) and prepare the lids, funnel and ladle for jarring up later
  7. boil the 500 ml water
  8. after about 10 minutes, add the boiling water to the vegetables along with the vinegar, lemon juice and the pinch of garlic
  9. simmer for a further 10-15 minutes stirring occasionally until the vegetables are soft and break easily when pressed with a spoon against the side of the pan
  10. now add the jam sugar and stir through until it is thoroughly dissolved
  11. bring to a rolling boil for 6 minutes
  12. remove from the heat and leave to cool slightly (so that the bits of carrot don’t all sink to the bottom of the jars)
  13. then using your funnel and ladle, spoon the chutney into the hot jars
  14. lid up immediately and leave to cool

5 Comments

    • Hello Eeyore!

      Thanks for your message. So sorry, I have jut seen your message now! So far, I would say that for it to be at best, it would be best to eat it within 8 months when stored in a cool, dry, dark place and about 3 months once open and stored in the fridge (if you can get it to even last that long!)

      I hope you give it a go and enjoy it as much as we do 🙂

      Sarah xx

  1. Hi,

    I am keen to try out your recipe as I love M&S Wensleydale and Carrot Chutney sandwiches. How much chutney does your recipe make?

    Thanks

    Karla

    • Hi Karla,

      Thanks for you message and apologies for the delay in getting back to you, I was struck down by the horrible cold that is going around!

      My last batch made around 4 jam jars worth of chutney. Because of the different sizes of carrots, I always pop an extra jar in the oven (to heat and clean) before I start so that I have a spare if needed.

      I hope this helps and I hope you enjoy the chutney too.

      Best wishes,

      Sarah

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