This Golden Carrot Chutney with Raisins and lemon is a bright, tangy preserve that bridges the flavors of classic Indian chutneys and old-fashioned relishes. Sweet carrots simmer slowly with golden raisins, lemon slices, brown sugar, and warm spices, creating a chutney that’s both comforting and exotic. Its golden hue and lively flavor make it a beautiful complement to roasted meats, curries, or a simple cheese board. Whether served with pork tenderloin or spooned over cream cheese with crackers, this chutney brings a touch of sunshine to every bite — and makes a thoughtful homemade gift.
INGREDIENTS:
3 cups carrots, cut into julienne strips
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
1/2 teaspoon turmeric
1 teaspoon ground cinnamon
METHOD:
In a large saucepan, cover the julienned carrots with water. Bring to a boil and parboil for 3–4 minutes, just until tender-crisp. Drain, reserving 2 cups of the cooking liquid.
In a heavy, nonreactive pot, combine the reserved cooking liquid, carrots, raisins, sugars, vinegar, lemon slices, salt, and spices. Stir well to blend.
Bring to a gentle boil over medium heat. Reduce the heat to low and simmer uncovered, stirring occasionally, for 45–50 minutes, or until the mixture thickens and the liquid becomes syrupy.
Ladle the hot chutney into sterilized ½-pint jars, leaving ¼ inch of headspace. Wipe jar rims clean, apply lids and bands, and seal according to manufacturer’s directions.
Process jars in a boiling-water bath for 10 minutes. Carefully remove jars and let cool on a towel-lined surface. Check seals once cooled. Store in a cool, dark place.
SERVING SUGGESTIONS:
With Meats: A perfect glaze or side for pork tenderloin, roasted chicken, or grilled sausages.
With Cheese: Spoon over cream cheese, brie, or sharp cheddar and serve with crackers.
With Curries: Serve as a sweet-spiced condiment alongside rice dishes or lentil curries.
YIELD: About 4 half-pint jars
