This is a really versatile chutney recipe, holding up well against the boldest of cheeses; or equally as delicious served with a warming curry now the weather is turning.

Rowswell Red and Kentish Blue are our top picks from the cheese counter to pair with this chutney.

The former is made by the lovely Mica of the Cheesemakers of Canterbury who you might recognise as an alumnus of our deli team! This Kent Red Cheese, inspired by Red Leicester, is smooth, waxy, and creamy, aged for three months in nearby Dargate... The perfect partner!

Indian Spiced Carrot & Apple Chutney

50 minutes
Serves 10

Ingredients

Available in store

• 1 eating apple (approx. 125g)
• 1 large carrot (approx. 175g)
• 1/2 large red onion
• 3cm piece fresh ginger
• 100ml apple cider vinegar
• 50g sultanas
• 75g soft brown sugar
• 1 bay leaf
• 1/2 cinnamon stick
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric

Instructions

1. On the largest hole of your box grater grate the apple (cored and peeled), carrot and half a red onion.
2. Grate the ginger on the smallest hole and combine in a medium, heavy bottomed saucepan with the rest of the ingredients. Stir well.
3. Set the pan over a high heat and bring the apple cider vinegar in the bottom to the boil. Reduce the heat to medium low and simmer for 45 minutes, stirring regularly until all the liquid has evaporated and the mixture is jammy.
4. Allow to cool before storing in a sterilised jar in the fridge for up to 2 weeks.