M and S Carrot Chutney (copycat)

grate the carrot and onion and chop up any bits that remain large after the gratingpour the oil into a large stock pot and turn the heat to medium highadd the grated carrot and onionstir to coat in the oilstir occasionally while the vegetables cook (it will make a nice light sizzling sound)meanwhile, place your washed jars in a hot oven (70 C) and prepare the lids, funnel and ladle for jarring up laterboil the 500 ml waterafter about 10 minutes, add the boiling water to the vegetables along with the vinegar, lemon juice and the pinch of garlicsimmer for a further 10-15 minutes stirring occasionally until the vegetables are soft and break easily when pressed with a spoon against the side of the pannow add the jam sugar and stir through until it is thoroughly dissolvedbring to a rolling boil for 6 minutesremove from the heat and leave to cool slightly (so that the bits of carrot don't all sink to the bottom of the jars)then using your funnel and ladle, spoon the chutney into the hot jarslid up immediately and leave to cool