A carrot chutney made from scratch, sweet and sour goodness with lots of spices. Refreshing and savory at the same time, serve on a sandwich.
The main thing:
Made by Véronique
Published at 2017-10-05, this recipe is for 6 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
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Start peeling the carrots and remove the ends. Use a coarse grater to grate the carrots. Peel the ginger root and chop into large pieces, so they can be removed easily afterwards.
Add the grated carrots in the medium-sized pan and cook it shortly without adding any oil or butter. Add sugar, ginger, chili pepper, star anise and cinnamon. Cook for a few minutes more before you pour in the rice wine vinegar.
Place a lid on the pan and let it cook slowly on low heat. Stir occasionally and as soon as the carrots are soft enough, the chutney is done.
REMOVE the cinnamon, chili pepper, star anise and ginger and SEASON with pepper and salt. This chutney is great on sandwiches, e.g. this one with mini meat balls or even on top of a hamburger. Enjoy!