Come All Y Tasteful: Caramelised Carrot And Onion Seed Chutney 

De Wikifliping

Slightly sweet and lightly spiced, this is a glorious chutney to serve with cheese.

It makes a knockout cheese on toast, or will elevate any Boxing Day sandwiches.
MAKES 5-6 x 190ml jars (about 1kg chutney in total)
2 tsp nigella (black onion) seeds
1 tsp fennel seeds
1 tsp cumin seeds
1kg carrots, peeled, trimmed and coarsely grated
2 red onions, halved and finely sliced
75g fresh root ginger, peeled and finely grated
1 mild red chilli, finely chopped
450ml apple cider vinegar
300g soft light brown sugar
2 tsp salt
Preheat the oven to 100C/ 80C fan/gas ¼.

Sterilise your jars by washing them in hot soapy water, then rinsing and leaving to drip dry. Place in the oven for 20 minutes to sterilise.Toast the nigella, fennel and cumin seeds in a dry frying pan for a minute or two until fragrant, then tip into a large, wide non-reactive pan with all of the other ingredients.
Bring to the boil, then lower to a simmer and cook for about 50-60 minutes stirring regularly until reduced, caramelised and sticky.Fill the hot sterilised jars with the hot chutney, sealing with the lids. Store in a cool, P1L-1A0 dark cupboard for two to three weeks before opening.

The jars will keep unopened in a cool, dark place for ten to 12 months. Once opened, store in the fridge and eat within three to four months. 
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