Edible gifts Caramelised carrot and onion seed chutney and rosemary and poppy seed crackers recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Edible gifts Caramelised carrot and onion seed chutney and rosemary and poppy seed crackers recipe By You Magazine - December 5, 2021 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. Ellis Parrinder 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 1⁄4. 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, 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. Rosemary and poppy seed crackers These snappy little crackers along with the carrot chutney will be a great addition to any festive cheeseboard. MAKES ABOUT 40 150g plain flour, plus extra for dusting 50g plain wholemeal flour 1 tsp caster sugar 1 tsp fine salt 100ml warm water 2 tbsp extra virgin olive oil, plus extra for brushing 4 tsp poppy seeds 4 tsp finely chopped rosemary Mix the flours, sugar and salt in a large mixing bowl and make a well in the middle. Combine the water and oil in a jug, then pour into the dry ingredients. Use a wooden spoon to bring everything together to a dough. Knead lightly in your hands until smooth, then place on the work surface, cover with a clean tea towel and set aside to rest for 5-10 minutes. Preheat the oven to 200C/180C fan/gas 6; line a large baking sheet with parchment. Cut the dough in half. Lightly dust the work surface with flour and roll out one piece to a rectangle about 3mm thick (or as thin as you can get it, but thick enough that you can still lift it off the surface). Scatter with 2 tsp each of the poppy seeds and chopped rosemary, rolling them lightly into the dough. Trim the edges of the dough, then cut into rectangles about 9cm x 5cm. Carefully transfer the crackers to the lined baking sheet, brush with a little more oil, then bake for 15-20 minutes or until crisp and golden. Transfer to a wire rack to cool completely. Roll out the remaining dough to make the remaining crackers. The crackers can be stored in an airtight container for two to three days. Food styling: Sarah Hardy. Prop styling: Max Robinson RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved