Spicy Carrot Ginger Chutney

Posted on 28 February 2014

Is it a chutney? Is it a relish?

Maybe it’s a bit of both.

I’m calling it chutney since it contains a generous glug of vinegar.

This recipe is modified from a number of carrot chutney recipes (thanks, Kaela!) and was vaguely inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!), always a lovely winter treat.

Of course, due to the drought, we’ve barely had winter. Trees are already blooming. There have been several record-breaking days of heat. Asparagus appeared in the farmers market a couple of weeks ago.

Despite the odd spring-like weather, I came down with a doozy of a cold this week. I’m only starting to recover, but that’s why this post for Can It Up is so late.

I can’t wait to try this chutney again in a few weeks once the flavors have melded and the vinegar has mellowed.

How are you managing this odd winter?

Last year: Strawberry Cardamom Compote with Lime and Pineapple Rum Jam with Lime

Spicy Carrot Ginger Chutney

Yield: 3 8-ounce jars

Ingredients

1 1/4 pounds carrots, peeled and grated

1 cup yellow onion, minced

2 tablespoons fresh ginger, grated

1 cup apple cider vinegar

1 cup water

1 cup brown sugar

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1 large lemon, zested and juiced

1 teaspoon salt

1/4 black pepper

Instructions

Combine carrots and the remaining ingredients in a large stainless steel pot. Bring to a boil over high heat, stirring occasionally, for 5 minutes.

Reduce heat and simmer gently for about 45 minutes, until the mixture becomes thick.

Process for 20 minutes in a boiling-water bath.

https://www.allfourburners.com/2014/02/28/spicy-carrot-ginger-chutney/

Category: Can It Up, Recipes, Sauces/Condiments
Tags: canning, carrot, cayenne, chutney, ginger, preserving, relish, thyme, vinegar

2 responses to Spicy Carrot Ginger Chutney

Richard says:

December 27, 2014 at 8:58 PM

It came out great: though somehow I misread it as calling for 2 OUNCES of grated ginger, rather than 2 tablespoons, and so it’s spicier than I expected! Terrific texture and flavour, though.

allfourburners says:

January 1, 2015 at 2:18 PM

Richard, that sounds like a fantastic variation. Glad to hear that it still turned out ok.

All Four Burners