Back to Gingered Carrot Chutney

Print Options


Card Sizes

Gingered Carrot Chutney Recipe

Gingered Carrot Chutney Recipe

“Tangy and bright, this tasty chutney can top cheese spread on crackers or be spooned on a dinner plate alongside any type of meat. A jar of it also makes a nice holiday gift.” —Deb Darr, Falls City, Oregon
TOTAL TIME: Prep: 1 hour Process: 10 min. YIELD:36 servings


  • 4 pounds carrots, sliced
  • 2 medium oranges
  • 1 medium lemon
  • 2 tablespoons mixed pickling spices
  • 2-1/2 cups sugar
  • 1-1/3 cups cider vinegar
  • 1 cup flaked coconut
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon hot pepper sauce


  • 1. Place carrots in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until very tender. Drain carrots; puree in a food processor.
  • 2. Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips. Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds.
  • 3. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in a Dutch oven. Add the sugar, vinegar and citrus peels; bring to a boil.
  • 4. Reduce heat; simmer, uncovered, for 5 minutes. Stir in carrots and sliced fruit. Return to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Discard spice bag. Stir in the coconut, ginger and pepper sauce.
  • 5. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts

1/4 cup equals 92 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 43 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein.