Carrot and almond chutney recipe

• 1.25 kg (2.8lbs) carrots, grated lengthways
• 125 g (4.4oz) fresh ginger root, shredded
• 250 ml (8.8fl oz) white wine vinegar
• 2 large lemons, grated rind and juice only
• 150 ml (5.3fl oz) water
• 400 g (14.1oz) white or light brown sugar
• 4 tbsp honey
• 2 tbsp coriander seeds, freshly ground
• 1 tbsp salt
• 3 dried bird's eye chillies
• 3 tbsp flaked almonds

1. Put all the ingredients except the chillies and almonds in a glass bowl.
2. Mix well, cover, and leave to stand overnight.
3. The next day, transfer the mixture to the preserving pan.
4. Bring to the boil, then simmer for 20 minutes.
5. Raise the heat, and boil hard for 10-15 minutes, until most of the liquid has evaporated and the mixture is thick.
6. Grind the chillies to a powder in the spice mill or coffee grinder.
7. Stir into the pan with the almonds.
8. Ladle into the hot sterilized jars, then seal.
9. The chutney will be ready in 1 month but improves with keeping.

carrots, ginger root, white wine vinegar, lemons, white, honey, coriander seeds, salt, chillies, almonds

Taken from www.lovefood.com/guide/recipes/17130/carrot-and-almond-chutney-recipe (may not work)