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Carrot Chutney

/ Preserves

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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

Author: Megan
Servings: 6 half-pint jars
Carrot Chutney
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Ingredients

  • 5 1/3 cups grated carrot
  • 1 cup brown sugar
  • 2/3 cup golden raisins
  • 3 3/4 cups vinegar
  • 2 tsp ginger
  • 2 tsp 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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  1. 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

  5. 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