Wednesday, 24 August 2011

Carrot Chutney...addictive M&S sarnies!

It's got a fridge life of one'll be eaten by then!
A few weeks ago, whilst on our holiday, my son broke his arm (boo) and he spent 3 nights in hospital (they were all very lovely). He's recovered well, but I've been left with an addiction to carrot chutney with Wensleydale Cheese! Why? 

The hospital was near a Marks & Spencer store and they make a delicious sandwich - Wensleydale Cheese and Caramelised Carrot Chutney. To have a break,(no pun intended), I'd pop over to the store to get my lunch and a microwave dinner!

There's even a Facebook page for this sarnie!

Today I found a recipe for a carrot chutney and made some. It's where's the cheese?

A recipe I found :
This will make one 8oz jar of chutney!

3 medium sized carrots (grated)
2tbsp olive oil
1 pinch salt
6 dessert spoons caster sugar
100 mls white wine vinegar
50 mls water

1. Heat the olive oil in a heavy bottomed pan over a low heat.

2. Add grated carrot to the pan and cook slowly until soft. Add pinch salt

3. Add sugar mix until disolved

4. Pour in vinegar and water

5. Bring mixture to the boil and cook quickly until all liquid has been absorbed

6. Pour into a sterilised jar and leave to cool (to sterilise an 8oz jar, pre heat oven to 150 degrees celcius, wash jar in soapy water and rinse, place jar and lid in heated oven for 15mins)

Once opened will keep in the fridge for up to one week.

Hope you like it!



  1. I like the idea of making this chutney but wonder if it would stand up to double even treble the quantity of ingredients. 14 tablespoons of olive oil seem a lot as does 700mls of white wine vinegar. Still I will try it and report back.

  2. Great recipes, at last I have found the chutney to go with my cheese sarnies, thanks for posting - I made some but couldn't wait to eat it - still yummy.! Thanks.