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.
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.
Ingredients
a pinch of garlic granules
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
- 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
- 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
7 comments
Hi! How long does your chutney keep for please? It sounds delicious!
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
[…] slightly random – our school dinner trays loaded with different cheeses and biscuits with my M&S copycat carrot marmalade. Perfectly delicious with a cup of tea, some strawberries to follow. It started the trip right […]
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
Does it really taste like the one in the sandwich x we love that sandwich
I haven’t made it for a long time, but I remember feeling very pleased with how it tasted. It was very close to the sandwich one 🙂