Copycat M&S Carrot Chutney

1. 1

   grate the carrot and onion and chop up any bits that remain large after the grating

2. 2

   pour the oil into a large stock pot and turn the heat to medium high

3. 3

   add the grated carrot and onion

4. 4

   stir to coat in the oil

5. 5

   stir occasionally while the vegetables cook (it will make a nice light sizzling sound)

6. 6

   meanwhile, place your washed jars in a hot oven (70 C) and prepare the lids, funnel and ladle for jarring up later

7. 7

   boil the 500 ml water

8. 8

   after about 10 minutes, add the boiling water to the vegetables along with the vinegar, lemon juice and the pinch of garlic

9. 9

   simmer for a further 10-15 minutes stirring occasionally until the vegetables are soft and break easily when pressed with a spoon against the side of the pan

10. 10

    now add the jam sugar and stir through until it is thoroughly dissolved

11. 11

    bring to a rolling boil for 6 minutes

12. 12

    remove from the heat and leave to cool slightly (so that the bits of carrot don't all sink to the bottom of the jars)

13. 13

    then using your funnel and ladle, spoon the chutney into the hot jars

14. 14

    lid up immediately and leave to cool

* Per serving · 4 servings · Values may vary.

No additional tips available.