Carrot Chutney, Mark

Carrot Chutney, Mark

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Megan Stewart

By
@GSMegan

Could I make fresh and use for something as a topping? Maybe carrot cake type something?

Rating:

☆☆☆☆☆ 0 votes

Serves:
18
Method:
Stove Top

Ingredients

  • 3 c
    carrots, scraped and slivered
  • 1/2 tsp
    salt
  • 1/2 c
    boiling water
  • ABOVE BECOMES 'CARROT STOCK'

  • 1 1/2 c
    liquid, 'carrot stock'
  • 2 c
    onions, sliced
  • 1 clove
    raisins, seedless
  • 2 c
    brown sugar
  • 1 c
    sugar
  • 1 tsp
    salt
  • 1 c
    cider vinegar
  • 1/2 tsp
    ground cloves
  • 1
    lemon, sliced very thin, remove seeds, wash rind
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ginger

How to Make Carrot Chutney, Mark

Step-by-Step

  1. Put 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.

Printable Recipe Card

About Carrot Chutney, Mark

Course/Dish: Fruit Sauces
Main Ingredient: Vegetable
Regional Style: Polish



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