Carrot and chilli chutney

Carrot and chilli chutney

• 8 large carrots, peeled and grated (you can use the old ones in the back of the fridge that have gone a little limp)
• 2, 3 or even 4 chillies – as hot as you like
• 2 oranges, flesh only roughly chopped
• 2 large onions, peeled and finely chopped
• 500g of sugar
• 200ml of good white vinegar
• A pinch of salt

Put all the ingredients in a large heavy-bottomed saucepan, and simmer on a low heat until the carrot is tender and the chutney takes on a slightly sticky appearance. This takes approximately 35 to 40 minutes.

Putting this chutney in tiny jars  to makes great presents, but taste each batch for hotness.

A great spring time chutney, it goes with everything from cheese, homemade pork pie, to cold sausage.