Fruit and Carrot Chutney

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: chutney, pickles, relish

Ingredients

  • 1/2 cup slivered almonds
  • 1 cup cider vinegar
  • 2 cups firmly packed finely shredded carrots
  • 1/2 cup raisins
  • 1/3 cup coarsely chopped pitted dates
  • 1/3 cup coarsely chopped dried figs
  • 1/3 cup coarsely chopped dried apricots
  • 1 cup firmly packed brown sugar
  • 3 cloves garlic, minced or pressed
  • 1 Tbsp. minced fresh ginger
  • 1 tsp. dry mustard
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. cayenne
  • Salt

Directions

  1. Stir almonds frequently in a 2-0R 3-quart pan over medium heat until nuts are golden brown, about 6 minutes. Add vinegar, carrots, raisins, dates, figs, apricots, brown sugar, garlic, ginger, mustard, cinnamon, and cayenne.
  2. Bring to a boil on high heat, then simmer, uncovered, stirring occasionally, until liquid evaporated and mixture is reduced to about 4 cups, about 25 minutes; as mixture thickens, watch carefully and stir often to avoid scotching.
  3. Serve warm or at room temperature. Add salt to taste. If made ahead, cover and chill up to 1 week.

  4. makes about 4 cups.

Email to a friend | Print this recipe | Back