This tangy and spicy chutney is simply irresistible and pair which pretty much anything you can imagine. Makes for a great relish on burgers, side to go with roasts and pork loins or curries. Between this and our mint chutney it’s always a toss up.
Chutney – Pickle
This sweet, tart cranberry sauce with a touch of spice is our seasonal favourite. We tried something a little different and came up with a sauce that doubles as jam. This cranberry sauce isn’t just for thanksgiving or the holiday season anymore, we make this jam year-round.
A seriously tasty sauce that’s perfect for dunking your fries and will have you licking your bowl clean. Quick and easy to make this Irish chip sauce is great snack morning, noon or night.
Carrot achar a complementary side dish to every Indian meal. Best yet this zesty achar is ready to eat in only 10 minutes.
Depending on your taste this recipe can be adjusted, for example I prefer a slightly more tangy taste so I sneak in an extra tsp or two of vinegar. If it’s not spicy enough for your taste buds add in a dash or two of ground red chilies, the possibilities are endless.
- 5 - 6 Carrots (Batonnet cut, 2 inches long by ¼ inch width and height)
- 1 tbsp Garam Masala
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp mustard seeds
- 1 tsp Ground Red Chillies
- 1 tsp salt (adjust to taste)
- ¾ cup white vinegar (Pickling Vinegar can be used instead)
- 2 tbsp Vegetable oil (other options mustard oil, canola, sunflower)
Peel & cut the carrots into 2 inches long by ¼ inch width and height pieces (they don’t need to be perfectly sized) Give them a quick rinse and then lay them out to dry on a cutting board. We will be cooking them in a bit layer on in some oil and the last thing you want is to get hot splashes all over the place. In a frying pan heat up the oil on medium heat. Add the cumin, fennel & mustard seeds and cook for about a half a minute. When the cumin starts to brown, continue on to the next step. Add in your carrots, make sure the carrots are dry enough to prevent splashing. Add in garam masala, ground red chilies & salt. Cook for 3 - 4 minutes for softer carrots, 2-3 minutes for slightly crunchier. Once the carrots have cooled, place the carrot mixture into a glass jar and pour in the vinegar. If you plan to keep your mixture for a couple weeks you can place it in the fridge. We leave ours out at room temperature and it disappears within a week. Either storage method make sure you shake it up daily or before eating. This will help keep your achar longer.