1 Remove the skin from the carrots and cut into 1 cm cubes. Halve apricots, remove stone, quarter flesh lengthwise. Rinse citrus fruits under hot water and rub dry. Finely grate zest from 2 limes, cover and set aside. Squeeze all limes and measure out 100 ml juice. Cut the lime in half lengthwise, then into narrow slices, removing the seeds.
2 Put the lime juice, carrots, apricots, carrot juice, lemon slices, raisins, harissa, honey, vinegar and sugar in a saucepan, bring to the boil and then simmer gently over a low heat until the chutney becomes syrupy.
Remove 3 cardamom seeds from the capsules, crush finely with the cumin in a mortar, fold in together with the saffron and simmer on low heat for another 10 min. Season with salt.
Add the lime zest at the end and let it boil again.
4 Fill the chutney boiling hot into clean glasses, close on the spot and keep cooled and dark.
for cooking) Tip: Ripen the chutney for 1 month before use. Shelf life approx. 3 months. Goes well with poultry, lamb, ragouts, vegetables, egg dishes, tortillas, pappadams.
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