Carrot Chutney, Mark
By
Megan Stewart
@GSMegan
7
☆☆☆☆☆ 0 votes0
Ingredients
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3 ccarrots, scraped and slivered
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1/2 tspsalt
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1/2 cboiling water
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ABOVE BECOMES 'CARROT STOCK'
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1 1/2 cliquid, 'carrot stock'
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2 conions, sliced
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1 cloveraisins, seedless
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2 cbrown sugar
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1 csugar
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1 tspsalt
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1 ccider vinegar
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1/2 tspground cloves
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1lemon, sliced very thin, remove seeds, wash rind
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1 tspcinnamon
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1/2 tspnutmeg
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1/2 tspginger
How to Make Carrot Chutney, Mark
- 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.