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This spicy chutney is so versatile. Make a large batch, pop in the fridge and enjoy for weeks!
Toast the curry leaves, cumin, mustard and coriander seeds in a dry pan over a low heat for about 2 minutes until aromatic (be careful not to burn them). Add a pinch of salt and the dried chillies. Add a little oil, then sweat the onion in it for 2 minutes. Add the garlic and cook over a low heat for 1–2 minutes until soft.
Add the tamarind paste and sugar and cook over a medium heat for about 2 minutes until the sugar has dissolved. Stir in the coconut.
Add the carrots and mix well. Bring to the boil, then lower the heat and simmer gently for 5–6 minutes, adding 2–3 tablespoons of water if necessary to loosen. Taste and adjust the seasoning and sweetness as needed. Remove from the heat.
Pour the chutney into sterilised jars (see page 175) straight away and seal. Y ou can eat this chutney immediately or store it in the fridge for up to a month. Serve with cold meats or cheese.
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