SPICED CARROT & GARLIC CHUTNEY
This is a Sophie Grigson recipe which came to me via my piano teaching chum and companion in piano adventures, Lorraine Liyanage. Lorraine runs a busy and popular piano school in south-east London. Unlike many chutneys which need to be left to mature for several weeks before they are ready to eat, this one can be eaten on the day it's made, which is great if, like me, you are impatient to try slather it on some bread and cheese. When I was growing up, my father was the chutney-maker. He also made jams, marmalade and preserves, a habit he acquired from his own father, who made the meanest, most fiery Piccalilli in East Anglia, which would be brought out for high tea, along with that ham in a tin with a thick, wobbly slab of jelly, and Heinz Salad Cream. I like making jams, preserves and marmalade: there is something very soothing about all that gentle stirring, and I love it when I find a jar of something homemade at the back of the cupboard. This Spiced Carrot and Garlic Chu