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Gingered Carrot Chutney

 Gingered Carrot Chutney
“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
36 ServingsPrep: 1 hour Process: 10 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.
  • 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

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Gingered Carrot Chutney (continued)

Directions (continued)

  • coconut, ginger and pepper sauce.
  • 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.
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.