Gingered Carrot Chutney

Name: Gingered Carrot Chutney
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 36
Cuisine: Global
Ingredients: 2 kgs carrots, sliced; 237 milliliters cider vinegar; 237 milliliters flaked coconut; 1 Tbsp minced fresh gingerroot; 1 medium lemon; 2 mediums oranges; 1 teaspoons hot pepper sauce; 2 Tbsps mixed pickling spices; 473 milliliters sugar

You can never have too many condiment recipes, so give Gingered Carrot Chutney a try. This recipe makes 36 servings with 78 calories, 1g of protein, and 1g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of gingerroot, sugar, oranges, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Carrot

Water

Equipment you will use

Dutch Oven

Drain carrots; puree in a food processor.

Ingredients you will need

Carrot

Equipment you will use

Food Processor

Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips.

Ingredients you will need

Vegetable

Orange

Lemon

Equipment you will use

Peeler

Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds.

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Orange

Fruit

Lemon

Seeds

Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.

Ingredients you will need

Pickling Spices

Equipment you will use

Cheesecloth

Place in a Dutch oven.

Equipment you will use

Dutch Oven

Add the sugar, vinegar and citrus peels; bring to a boil.

Ingredients you will need

Vinegar

Sugar

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.

Ingredients you will need

Hot Sauce