GINGERED CARROT CHUTNEY

Gingered Carrot Chutney image

"Tangy and bright, this tasty chutney can top cheese spread on crackers or be spooned on a dinner plate alongside any type of meat. A jar of it also makes a nice holiday gift." -Deb Darr, Falls City, Oregon

Provided by Taste of Home

Time 1h10m

Yield 9 half-pints.

Number Of Ingredients 9

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Ingredients

4 pounds carrots, sliced
2 medium oranges
1 medium lemon
2 tablespoons mixed pickling spices
2-1/2 cups sugar
1-1/3 cups cider vinegar
1 cup sweetened shredded coconut
1 tablespoon minced fresh gingerroot
1/2 teaspoon hot pepper sauce

Steps:

Place carrots in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until very tender. Drain carrots; puree in a food processor., Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips. Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds., Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in a Dutch oven. Add the sugar, vinegar and citrus peels; bring to a boil., Reduce heat; simmer, uncovered, for 5 minutes. Stir in carrots and sliced fruit. Return to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Discard spice bag. Stir in the coconut, ginger and pepper sauce., Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 92 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.