Serve this tangy and bright chutney with pork tenderloin or spread on top of cheese and serve with crackers.
INGREDIENTS:
3 cups carrots, cut julienne
1 cup golden raisins
2 cups brown sugar, packed
1 cup granulated sugar
1 cup vinegar
1 lemon, thinly sliced
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
METHOD:
Parboil carrots in water to cover just until tender. Reserve 2 cups of cooking liquid.
Combine reserved liquid, carrots, and remaining ingredients in a heavy pot. Cook over low heat, stirring occasionally, until the mixture thickens, about 45 to 50 minutes.
Ladle into hot sterilized 1/2 pint jars, leaving about 1/4 headspace. Seal according to the manufacturer’s directions. Process in boiling water bath for 10 minutes.
