Is it too early for a Christmas recipe? Well, maybe, but the Inter Schools Advertiser very kindly agreed to feature me on their upcoming Christmas-themed recipes page, so here’s my festive offering!

This recipe is really easy to make and tastes delicious with cheese on crackers, or with Christmas ham. Make sure you start saving up lots of jars and make sure you wash and sterilise them. I made 14 jars of assorted sizes with this recipe below. They make the perfect homemade Christmas gift!


Ingredients 

2 kilos carrots, peeled and grated
500g parsnips, peeled and grated
8 dried Kashmiri red chillies
4 heads of garlic, peeled
4 star anise
6 sticks of cinnamon
1 kg sugar
50g salt
2 tbsp coriander seeds, roughly crushed
500ml water
Mix all ingredients in a very large pan except for the sugar. Bring to the boil. Once boiling, add in the sugar and boil ferociously for an hour! When it’s ready, it’ll be nice and sticky.
Decant into sterilised jars and seal tightly. Don’t worry if there seems like there is a lot of liquid, this goes all gooey and lovely when you put it into the jars. When cooled, give a wipe with a wet tea towel to remove any sticky residue. Then you can get creative with your labels for the jars!

Chutney Sterilised Jars

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