Caramelized Carrot Chutney
Recipe: #18371
April 04, 2015
Categories: Carrot, Canning/Preserving, Gluten-Free Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Wensleydale cheese and caramelised carrot chutney sandwich from pencil and fork , need to store this for a few weeks to get best flavor serve with strong flavored cheese and lettuce. Makes 2 jars"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (665.7 g)
- Calories 467.8
- Total Fat - 7.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 316.7 mg
- Total Carbohydrate - 94.1 g
- Dietary Fiber - 12.9 g
- Sugars - 71.6 g
- Protein - 4.3 g
- Calcium - 160.9 mg
- Iron - 1.5 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the grated carrots and shallot in a large pan over a low heat in a little butter. Sweat the carrots /shallots until they are soft.
Step 2
Add the sugar to the carrots and cook over a medium heat to let the sugar caramelize
Step 3
Pour in the white wine vinegar and lemon juice bring it to the boil, stirring. Continue to cook until the liquid has evaporated and the remaining chutney is a thicker consistency.
Step 4
While the chutney is still hot, ladle it into hot, sterilized jars. Wipe and seal.
Step 5
The chutney should keep for several months.
Tips
No special items needed.
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