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Carrot Peel Chutney
Super tasty zero waste carrot peel chutney perfect for sandwiches, a cheeseboard and so much more.
Ingredients
- 125 g carrot peel from 1 kilo carrots
- 1 small onion chopped
- 4 dried figs chopped
- 5 dried apricots chopped
- 1 tbsp vegetable oil for frying onions
- 1/4 tsp ground coriander
- 1/4 tsp fennel seeds
- 1 dried chilli crushed
- 1 clove crushed
- 4 tbsp sugar basic white sugar
- 6 tbsp white vinegar
- 250 ml lager light beer
Instructions
- Soak the carrot peelings in half the vinegar for 1 hour
- Fry the onion in the oil for 3 minutes then add all the other ingredients using only half of the lager to start with and stir well.
- Cover and cook for about 40 minutes stirring now and then and adding more lager if it seems to be drying out
- Your chutney is ready when you can drag a spoon through it and it leaves a clear trail on the base of the pan
- Carefully ladle into sterilised jars and pop on the lids and leave to mature to 7010 days before using
Video
Notes
I have measured nutrition info on a serving being 1 tablespoon of carrot peel chutney.
Store your chutney in a cool cupboard and it will keep for up to a year, once opened store in the fridge and use within a month.
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 53mgFiber: 0.5gSugar: 4gVitamin A: 936IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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