Gingered Carrot Chutney Recipe

Gingered Carrot Chutney Recipe
Gingered Carrot Chutney Recipe photo by Taste of Home
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Gingered Carrot Chutney Recipe

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“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
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour Process: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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 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.
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.
Originally published as Gingered Carrot Chutney in Taste of Home December/January 2011, p104

Nutritional Facts

1/4 cup: 92 calories, 1g fat (1g saturated fat), 0 cholesterol, 43mg sodium, 21g carbohydrate (18g sugars, 2g fiber), 1g protein.

  • 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 sweetened shredded 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.
Originally published as Gingered Carrot Chutney in Taste of Home December/January 2011, p104

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