Carrot chutney / carrot chutney

Ingredients for 1 servings:

• 250 g carrot(s)
• 1 onion(s)
• 250 ml vinegar (white wine vinegar)
• 100 ml orange juice
• 2 tsp coriander
• 1 tsp salt
• 1 tsp pepper, freshly ground
• 1 tsp turmeric
• 1 tsp allspice, crushed
• 1 tsp ginger, freshly grated
• 150 g gelling sugar, 1:3

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

oriental spicy touch

Peel and finely grate the carrots, peel and dice the onion. Sauté them together in a saucepan for 5-10 minutes, then deglaze with the orange juice and vinegar. Add the spices and sugar and simmer gently for 15 minutes. If you like, you can adjust the seasoning slightly with a hand blender. Pour the mixture while hot into a sterilized 400ml jar, seal immediately, and turn it upside down for a few minutes. If the lid has a depression in the center and doesn’t crack when pressed, the jar has created a vacuum, and the chutney will keep for months. It enhances marinades and dressings, and in this case, it pairs particularly well with chicken and rice dishes.