Carrot Chutney

If you leave this overnight, it will be even more delicious!

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves Prep: 5 min Cook: 20 min

Ingredients

Carrots (small) 2 (130g)
Raisins 30g
Onion (small) 1 (100g)
Water 3 tbsp
Sugar 3 tbsp
Rice vinegar 1 tbsp
Cinnamon 1/4 tsp
Salt 1/4 tsp

Method

1
Finely chop the carrots and onions. Soak the raisins in water to soften.
2
Put all the ingredients in a pan and cook on high heat. When the water is released, turn it down to low and put the lid on. Simmer for 10 minutes.
3
Mash the softened ingredients and put the lid on again. Simmer for a further 10 minutes. Mash once again.
4
You can eat this with cheese or crackers, or as a topping.

Tips & Note

● If you still seem some liquid at Step 3, you can remove the lid and simmer until it evaporates.
●You can eat this as soon as it cools, but it will taste much better the next day.

Carrot Chutney

If you leave this overnight, it will be even more delicious!

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves

Prep: 5 min

Cook: 20 min

Ingredients

Carrots (small) 2 (130g)
Raisins 30g
Onion (small) 1 (100g)
Water 3 tbsp
Sugar 3 tbsp
Rice vinegar 1 tbsp
Cinnamon 1/4 tsp
Salt 1/4 tsp

Carrot Chutney

Recipe ID :1584 Posted on 21 JAN 2016

Serves

Prep 5min
Cook 20min
views 1,468
printed 106

saved 0

If you leave this overnight, it will be even more delicious!

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Ingredients

Method

Prep
5min
Cook
20min
1
Finely chop the carrots and onions. Soak the raisins in water to soften.
2
Put all the ingredients in a pan and cook on high heat. When the water is released, turn it down to low and put the lid on. Simmer for 10 minutes.
3
Mash the softened ingredients and put the lid on again. Simmer for a further 10 minutes. Mash once again.
4
You can eat this with cheese or crackers, or as a topping.

Tips & Note

● If you still seem some liquid at Step 3, you can remove the lid and simmer until it evaporates.
●You can eat this as soon as it cools, but it will taste much better the next day.

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Yukari Elliott
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