You can see our scone recipe here

Prep time - 10 minutes

Cook time - 120 minutes

Difficulty - Easy

Serves / makes - 1 small jar

Ingredients

3T olive oil

2T mustard seeds

2T cumin powder

1T ground turmeric

3T ground coriander 

1T chilli powder

1T ground black pepper

Zest and juice of 1 lemon

150ml apple cider vinegar

2T balsamic vinegar

3 large carrots grated (approximately 350g)

½T fresh ginger grated

4T tomato puree

12T brown sugar

3 fresh green chillies, finely chopped 

1t salt

Equipment 

Grater

Saucepan

Fine grater/zester/microplane

Jar

Method

1. Heat the oil in a saucepan on a medium heat, add mustard seeds, fry the seeds until they pop. 

2. Add the cumin powder, ground turmeric, ground coriander, chilli powder, black pepper, fry for further 2 minutes.

3. Add the lemon juice and zest, apple cider vinegar and balsamic vinegar, mix together. 

4. Add the grated carrots, ginger, tomato puree, brown sugar, chillies and salt. Stir well, cover and leave to simmer on a low heat for 2 hours, adding water if mixture dries out. 

5. Allow to cool. Put the chutney into a jar, store in the fridge.