Gunpowder Carrot Chutney
This is a wonderfully complex chutney, sweet and sour and spicy and earthy, and makes a great condiment to go with most anything served with rice.
4 h 10 m 2Ingredients
- 2 lbs. carrots, peeled and chopped
- 2 onions, peeled and chopped
- 1 clove garlic, minced
- 2 big handfuls raisins
- 1/2 c. sugar
- 1 1/2 c. strong brewed gunpowder tea
- 1 1/2 c. cider vinegar
- 1 1/2 tsp. mustard seeds
- 8 Thai birdseye peppers, ground
- 1 tsp. cinnamon
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. clove
- 1 tbsp. curry powder
- olive oil
- salt to taste
Directions
Brew the tea. Use about twice as much tea as you normally would, 1 1/2 c. water, and your regular brewing time.
Brown the onions first, then add garlic and mustard seeds. Next add the remaining spices. Add the carrots. Finally, mix in the raisins, sugar, tea, and vinegar. Boil 1 min., then lower the heat and let it cook down until the carrots are soft and the liquid has reached a thick, jammy consistency.
Jar and seal, if canning.
Prep time: 20 min. Cook time: Several hours.
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