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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