Spiced Carrot And Garlic Chutney

1.8 kg carrots, grated

110 g fresh ginger, peeled and finely chopped

1 litre cider vinegar

8 dried red chillies

2 Tbs coarsely crushed coriander seeds

4 cinnamon sticks

2 star anise

60 g salt

3 heads garlic, cloves separated and peeled

500 ml water

1.5 kg sugar

1

In a large bowl, mix together the grated carrot, ginger, cider vinegar, chillies, coriander seeds, cinnamon sticks, star anise and salt.

2

Cover the bowl with a clean tea-towel and set aside to marinate for 24 hours.

3

Pour the marinated carrot mixture into a large preserving pan. Add the garlic cloves and the water.

4

Bring to the boil, then reduce the heat and simmer for 10 minutes.

5

Stir in the sugar, bring back to the boil and boil hard for 45 minutes until the mixture becomes thick and jammy.

6

Take off the heat and ladle at once into hot sterilized jars with tightly fitting lids. Cover and set aside until serving.

Serving size: 1/5 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.