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Carrot Chutney Recipe
|Carrots||4 Pound, peeled and sliced (24 Medium Sized)|
|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 fresh ginger root||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 and mash.
(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 peel into very thin strips.
Seed and thinly slice oranges and lemon.
In 6-to 8-quart kettle mix sugar, vinegar, and peels.
Place pickling spices in cheesecloth bag.
Add bag to kettle.
Bring mixture to boil; reduce heat.
Cover; boil gently 5 minutes.
Add carrots, orange and lemon slices, coconut, raisins, ginger root, and pepper sauce.
Cook, uncovered, over medium heat till thickened, about 30 minutes; stir often.
Discard spice bag.
Ladle into hot, clean half-pint jars; leave 1/2-inch headspace.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boil.)