( Log Out /  Harumph. And I love your new snowy photo, it’s beautiful. 225 g onions, chopped 900 apples, cored and chopped 110 g carrots, topped, tailed and diced Once opened, keep in the fridge and try to use within 4 weeks. Roast until carrots are tender and browned in spots, 35 minutes, stirring occasionally. I wonder, though, if it would be too sweet with pears instead of apples? Apples. I scoured the Interwebs (and found a lot of scarily imprecise recipes). Now you’ve got me thinking.. maybe a roasted habanero-garlic-apple butter is in my future! I love how you replaced the tomatoes with the apples – very interesting idea! https://www.greedygourmet.com/recipes-for-diets/vegan/carrot-chutney This recipe is modified from a number of carrot chutney recipes (thanks, Kaela !) It has never occured to me to can carrots. Blogging Marathon# 41: Week 4/ Day 1 Theme: BM Pair (Sujatha Ram) Dish: Carrot-Onion Chutney For the last week of marathon, we are cooking from our fellow marathoner. Here’s another one that just popped up on my “possibly related” section: http://nipitinthebud.wordpress.com/2009/12/12/curried-apple-and-carrot-chutney/, More traditional chutney flavors but sounds interesting. rss Definitely needed a long time for the flavours to develop and definitely worth it. Our apples look like your photo! Great post! But then I found 2 interesting jams (I didn’t even know you can use carrot in a jam – I think I’m the only person in Germany with carrot jam now), so I’ll keep that salsa in mind. Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Carrot chutney is a unique type of chutney where the sweet, salt and hot blends and gives a different taste. I’m glad you found a recipe worth the hassle and found it in the Ball book! Sorry to completely steal your idea; but you know what they say, imitation is the sincerest form of flattery! Not that I don’t like carrots, I do, but they are a low-acid food and we all know that I’m no friend of the pickle. Oooh, what a terrific idea! Add the apples, carrots, raisins, coconut, sugar, xylitol, cider vinegar and apple juice. Makes about 4 lbs of Hot Carrot and Chilli Chutney. What’s a carrot-canning girl to do? Put parchment paper on top of a large baking sheet, put the butternut halves cut-side down on the … , And I will keep you in mind for when I don’t have a 4-hr-insomnia-fueled block of time to fiddle about with Microsoft Word…. You could certainly swap in raisins or dates, or any dried fruit, really, for the low-acid chiles, though I suspect it would change the flavor profile of the final chutney rather dramatically (not that that is necessarily a bad thing). perhaps one of the simple chutney recipe, which is mainly prepared with cooked red or orange carrots with grated coconut and other spices. salma Vijayawada, Andhra Pradesh . This recipe can be 100% local without the sugar and lemon. Carrot Pepper Salsa in the never-fails-me Ball book was the answer. Halvah apple pie apple pie brownie donut cheesecake. Carrot and Ginger Chutney. (But of course – water bath can it! Hi there! This delicious carrot chutney recipe is a vegan and gluten-free condiment perfect for spicy curries, as a spread over cheese and crackers, or as a filling for burgers and sandwiches. This spicy apple and onion chutney is a savory and sweet addition to grilled chicken, pork, or a baked sweet potato. I looked in my various preserving cookbooks:  the Ball book, Fannie Farmer, Gourmet Preserves, Putting By. The result is a seriously spicy, seriously delicious chutney-salsaesque condiment (chalsa? Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Want more carrot canning ideas? Remove air bubbles, wipe rim, afix lids and process in a. Remove to a plate. Change ). You can substitute additional honey for the brown sugar; I added the sugar about haflway through the cooking time because the chutney was not thickening well, and it was rather an unpleasant color. Because I am.) Just got into making chutneys this fall (with great success, I may add!). Add the apple and onion and cook until softened, about 3 minutes. This Carrot and Date Chutney is an incredibly tasty chutney that goes well with just about anything. Ahem. Your call. Wash, peel and grate the carrots (, Bring to a boil over high heat, stir, then reduce heat and boil gently, uncovered, stirring occasionally, until thickened, about 1 hour and 15 minutes. Method. slow cooker. Roasted carrot-apple butter sounds awesome, and definitely even awesomer with chipotle (of course, I would say that about most things). 0 from 0 votes. It’s as good with Indian curries as it is with roast pork and crackling. Taste and adjust seasonings; add the optional lemon juice now if the chutney seems to need a little oomph, Ladle hot chutney into hot, sterilized jars, leaving 1/2-inch headspace. Add the grated carrot and saute well for 3-5 minutes. Tip the mustard, cumin, fenugreek and nigella seeds into a large pan; toast over a medium heat for 1 minute, until the spices smell aromatic. INGREDIENTS. I’m thinking maybe 110 lbs was a tad bit ambitious this year. Very yummy. Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. But I never heard of Laura preserving carrots. Made this last autumn and we opened a jar a couple of months later and were disappointed. Thanks, Can Jam, for stretching  my limits. But it just goes to show you: these types of preserves definitely change as they sit on the shelf, and no two palates are alike! I probably would have made it with tomatoes if it weren’t February in New York. I have everything I need! Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. LOL, it’s February here, too ;-). Rinse and peel the apple. A delightful apple chutney with the added kick of ginger. x. Finely slice the onions and grate the carrots, and add to a pot on a low heat with the salt and olive oil, give it … Ingredients. Change ), You are commenting using your Twitter account. Finely chop the piece fresh ginger. And I think I was bitter: here I had all these apples, leftover from apple picking in October, getting all wrinkly and sad in my fridge, and I had to worry about canning the perfectly good, non-wrinkly carrots from the farmer’s market. But, I do love me some pickles so I guess I’ll live. When they had them . Not having much experience of making chutney, I didn't want to chance it with an experimental batch! ————————————————————— Apple Carrot Chile Chutney. I love it when it clings to the trees for a couple of days. You let me know if you ever need some help and want me to churn out some custom labels for you. On a rimmed baking sheet coated with cooking spray, toss together carrots, 4 tablespoons chutney, butter, and ginger; season with salt and pepper. that I envision with sharp cheddar cheese, in a turkey sandwich, or baked on chicken or pork. twitter Toss with 1 tablespoon chutney and lemon juice. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Add the apple cider vinegar, brown sugar, mustard seeds and some salt and pepper. Looking forward to trying this recipe!! I made a test batch of roasted carrot-apple butter with fresh ginger this weekend (you are not alone in wrinkly apple syndrome.) ), I’ve found that the chutney has become a bit more sweet than I would like, and has lost a lot of its spicy bite. This is why I love local blogs. Add carrots; toss to combine. Fragrant mango & apple chutney. 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