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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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âTangy and bright, this tasty chutney can top cheese spread on crackers or be spooned on a dinner plate alongside any type of meat. A jar of it also makes a nice holiday gift.â âDeb Darr, Falls City, Oregon Ingredients:
4 pounds carrots, sliced |
2 medium oranges |
1 medium lemon |
2 tablespoons mixed pickling spices |
2-1/2 cups sugar |
1-1/3 cups cider vinegar |
1 cup flaked coconut |
1 tablespoon minced fresh gingerroot |
1/2 teaspoon hot pepper sauce |
Directions:
1. 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. Drain carrots; puree in a food processor.
2. Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips. Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds.
3. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in a Dutch oven. Add the sugar, vinegar and citrus peels; bring to a boil.
4. 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.
5. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 9 half-pints.
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