Carrot Chutney, Mark

Name: Carrot Chutney, Mark
Yield: 18
Cuisine: Polish
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

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By Megan Stewart
@GSMegan

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

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
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How to Make Carrot Chutney, Mark

Step-by-Step

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.

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About Carrot Chutney, Mark

Course/Dish: Fruit Sauces

Main Ingredient: Vegetable

Regional Style: Polish

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