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Carrot Chutney Recipe
|Carrots||4 Pound, peeled and sliced|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Vinegar||1 1⁄3 Cup (21.33 tbs)|
|Mixed pickling spices||2 Tablespoon|
|Flaked coconut||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated gingerroot||1 Tablespoon|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3840 Calories from Fat 508
% Daily Value*
Total Fat 61 g93.4%
Saturated Fat 49.5 g247.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1304.1 mg54.3%
Total Carbohydrates 833 g277.6%
Dietary Fiber 87.9 g351.6%
Sugars 679.1 g
Protein 29 g58.1%
Vitamin A 6079.1% Vitamin C 536.9%
Calcium 88.6% Iron 60.8%
*Based on a 2000 Calorie diet
Drain; mash or put through food mill.
Measure about 5 cups.
Peel oranges and lemon.
Reserve peel of one orange and half of the one lemon peel.
Remove excess white membrane from reserved peels.
Cut peels into very thin strips.
Seed and thinly slice oranges and lemon.
In 6- to 8-quart kettle or Dutch oven mix sugar, vinegar, and peels.
Place pickling spices in a piece of cheesecloth; tie securely.
Add to kettle.
Bring mixture to boiling; reduce heat.
Cover; boil gently for 5 minutes.
Add carrots, orange and lemon slices, and remaining ingredients.
Cook, uncovered, over medium heat for about 30 minutes or till thickened; stir often.
Remove spice bag; discard.
Ladle into hot, clean half-pint jars; leave 1/2 inch headspace.
Process in boiling water bath for 10 minutes. (Start timing when water returns to boil.)