Carrot Chutney

Serve this tangy and bright chutney with pork tenderloin or spread on top of cheese and serve with crackers.


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


Parboil carrots in water to cover just until tender. Reserve 2 cups cooking liquid.

Combine reserved liquid, carrots and remaining ingredients in heavy saucepan. Cook over low heat, stirring occasionally, until mixture thickens, about 45 to 50 minutes.

Ladle into hot sterilized 1/2 pint jars, leaving about 1/4 headspace. Seal according to manufacturer’s directions. Process in boiling water bath 10 minutes.

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