Directions:
- Peel the carrots and slice thinly.
- Cover the slices with water and boil just until soft then drain and set aside until needed.
- Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
- In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
- Mix the corn flour and curry powder with 1/2 cup of water.
- Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
- Spoon the hot curried carrots into clean hot jars and seal immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.25 Kcal (696 kJ) | ||
| Calories from fat | 2.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.24g | 0% | |
|---|---|---|---|
| Cholesterol | 0.09mg | 0% | |
| Sodium | 354.42mg | 15% | |
| Potassium | 392.72mg | 8% | |
| Total Carbs | 39.53g | 13% | |
| Sugars | 29.52g | 118% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 1.58g | 3% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.4mg | 2% | |
| Calcium | 48.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 81.1 Kcal (340 kJ) | ||
| Calories from fat | 1.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 172.9mg | 15% | |
| Potassium | 191.58mg | 8% | |
| Total Carbs | 19.29g | 13% | |
| Sugars | 14.4g | 118% | |
| Dietary Fiber | 1.89g | 15% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 4mg | 14% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.2mg | 2% | |
| Calcium | 23.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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