Caramelized Carrot Chutney
Created by dienia b on April 4, 2015
- Servings: 2
- Prep Time: 7d
- Cook Time: 2h
- Recipe #18371
Ingredients
- 1 tablespoon oil
- 10 large (2 to 2 1/4 pounds) carrots (grated)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 shallot, minced
- 1 tablespoon lemon juice
- 1 1/4 cups white wine vinegar
How to Make
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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.
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Step 2: Add the sugar to the carrots and cook over a medium heat to let the sugar caramelize
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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.
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Step 4: While the chutney is still hot, ladle it into hot, sterilized jars. Wipe and seal.
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Step 5: The chutney should keep for several months.
Nutritional Facts
- 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