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Carrot And Orange Chutney

salad.queen's picture
  Carrots 12 Ounce, peeled and trimmed (350 Gram)
  Onions 8 Ounce, peeled (225 Gram)
  Cooking apples 8 Ounce, peeled and cored (225 Gram)
  Soft brown sugar 6 Ounce (175 Gram)
  Raisins 2 Ounce (50 Gram)
  Cloves 2
  Orange 4 , grated rind and juiced
  Vinegar 3 Pint (450 Milliliter)

1. Grate the carrots and chop the onions. Grate the cooking apples.
2. Place the prepared ingredients together in a large saucepan with the sugar, raisins, cloves and grated rind and juice of the oranges. Pour on the vinegar.
3. Bring to the boil, cover and simmer for 40 minutes. Remove the lid and simmer for a further 40 minutes, until fairly thick.
4. Meanwhile, sterilise and have ready warmed jars. Pot the chutney, leave for a few minutes, then cover tightly and label.
5. Serve with cold meats, poultry or cheese.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes

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Average: 3.8 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1709 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.48 g2.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 284.9 mg11.9%

Total Carbohydrates 374 g124.8%

Dietary Fiber 36.4 g145.6%

Sugars 311.7 g

Protein 13 g25.1%

Vitamin A 1167.8% Vitamin C 558.8%

Calcium 56.8% Iron 21.6%

*Based on a 2000 Calorie diet

Carrot And Orange Chutney Recipe