carrot chutney, mark
Could I make fresh and use for something as a topping? Maybe carrot cake type something?
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prep time
cook time
method
Stove Top
yield
18 serving(s)
Ingredients
- 3 cups carrots, scraped and slivered
- 1/2 teaspoon salt
- 1/2 cup boiling water
- ABOVE BECOMES 'CARROT STOCK'
- 1 1/2 cups liquid, 'carrot stock'
- 2 cups onions, sliced
- 1 clove raisins, seedless
- 2 cups brown sugar
- 1 cup sugar
- 1 teaspoon salt
- 1 cup cider vinegar
- 1/2 teaspoon ground cloves
- 1 - lemon, sliced very thin, remove seeds, wash rind
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
How To Make carrot chutney, mark
-
Step 1Put carrots into salted boiling water, cover, and simmer until just tender. Drain off and measure carrot stock, add water as necessary to bring liquid to 1 1/2 cups. Return to poit and stir in remaining ingredients. Cook slowly until mixture thickens (about 2-1/2 hours). Put in sterilized jars and seal.
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