Apple Carrot Chutney

This is a busy time of year for us in Paraclete House Kitchen. We are in the process of making baked goods and preserves for the holiday season, some of which will also be for sale in Priory Gifts. Most Saturdays there are about fourteen people of all ages in the kitchen — from 5 years to 80+ years — making jams, chutneys, baking loaves of bread, cookies, pies, and cakes, as well as putting together mid-morning snack for the 200 other people out working on various projects around the community. We have of course been making a lot of things with our plentiful apple harvest; caramel apple pies, apple harvest jam, and my favorite, apple carrot chutney. This is a delicious accompaniment to roast pork, ham, or chicken, and is also wonderful for ham and cheese sandwiches. It’s especially good with cheese on a cracker or mixed into a spread.

Apple Carrot Chutney

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Apple Carrot Chutney
SERVINGS
5cups
CHANGE SERVING SIZE
cups
COOK TIME
3-5mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. In a heavy pot, sauté carrots in canola oil until almost tender, about 3 to 5 minutes.
  2. Add in all the other ingredients, bring to a boil, then reduce heat and simmer about one hour until slightly thick, stirring frequently.
  3. Ladle into hot, sterilized jars and seal, or transfer into a container and store in the refrigerator.

3 thoughts on “Apple Carrot Chutney

    • Hi again, Hilary! Here’s the word from Sr. Estelle: “If you use Ball jars and they are sealed correctly, just store unopened jars in a cool, dark place and they will be fine until opened. Then store in the refrigerator​ after opening.​”

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