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Carrot Chutney

February 15, 2010 / Preserves

Disclosure: This post may contain affiliate links.

After making last month’s marmalade, I was already looking forward to whatever would be chosen for February. I was pleasantly surprised when it was revealed we needed to work with carrots.

Carrots are trickier to can using the water bath method because you have to worry about the acidity levels and the danger of botulism. Eep.

But who am I to skip a month of a challenge just because of some possible bacteria? Especially when we’ve been getting such gorgeous carrots in our CSA share.

Carrot Chutney - Mix this carrot chutney with cream cheese to eat with crackers. Also try it with pork tenderloin for a twist on a classic roast.

Chutney mixes well with yogurt or cottage cheese, or mix with cream cheese to eat with crackers. Also try it with pork tenderloin for a twist on a classic roast.

Carrot Chutney

Carrot Chutney

Yield: 6 half-pint jars
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 5 1/3 cups grated carrot
  • 1 cup brown sugar
  • 2/3 cup golden raisins
  • 3 3/4 cups vinegar
  • 2 teaspoon ground ginger
  • 2 teaspoon pumpkin pie spice
  • 12 peppercorns

Instructions

  1. Heat all ingredients over medium-high until carrots are tender and the mixture is thickened. Pack into jars. Process in a water bath canner for 15 minutes.

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Nutrition Information:
Yield: 24
Amount Per Serving: Calories: 63Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 21mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 1g

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© Megan
Category: Condiments
Menu Plan: February 15
Antonelli’s

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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  1. Jessie says

    February 16, 2010 at 10:20 am

    Never would have thought of carrot chutney, but that looks delicious 🙂

    When you talk about cooking in a water bath, is that sous vide? My husband is on the quest to learn this technique.

    Reply
  2. Julia says

    February 16, 2010 at 10:49 am

    Looks delicious! Lucky to get such great carrots from your CSA. Where is the recipe from? (@Jessie: There’s a great tutorial on cooking sous-vide at http://wellpreserved.ca/)

    Reply
    • Meg says

      February 16, 2010 at 6:57 pm

      The recipe is from a newspaper clipping I found. I did change the spice a tiny bit though.

      Reply
  3. ap269 says

    February 17, 2010 at 6:04 am

    Crackers with carrot chutney – sounds good. 😉

    Reply
  4. lo says

    February 17, 2010 at 12:02 pm

    Oooh. Look at that. Sounds positively wonderful… am getting out a piece of na’an right now!!

    Reply
  5. RJ Flamingo says

    February 24, 2010 at 8:32 am

    That looks terrific! We’re big fans of chutney, so I don’t know why it never occurred to me. Oh, yeah. Because the B word scares the crap out of me and I’m still getting my canning legs. As it were.

    So creative – I can taste every flavor!

    Reply

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