Suzi's Blog

Suzen’s Thanksgiving Chutney: Carrots, Raisins, Bell Pepper and Cranberries

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“How does this taste?” I asked Suzen.

“Like a dentist,” she replied.

That was bad. Very bad.

Not because dentists are inherently bad. But because her first husband was a dentist. Ugly divorce.

Still, she had a point, the spice mix did kinda resemble that goop a dentist can apply before sticking a needle in your gum. I always hate the needle, but I actually like the spice stuff.

And so will you. No, you are going to love the spices, the carrots, the onions, the cranberries, the raisins, …

This chutney will bring an avalanche of flavors to your holiday table. This is Suzen’s recipe, inspired by one in Chutneys & Relishes by Lorraine Bodger, published in 1995. Lorraine’s Golden Carrot Chutney recipe has been extended here for the Thanksgiving table.

Here’s a way to get your cranberries and your carrots, all packaged up in one sweet and spicy dish. Suzen added the cranberries. I added a lot more spices. The result is a dish that is simply packed with flavor. It’s a great mate for turkey and can be served either cold or hot, although I think that hot is more aromatic.

 

Suzen’s Thanksgiving Chutney: Carrots, Raisins, Bell Pepper and Cranberries

Yield: serves 8

Ingredients:

  • 1 pound of carrots
  • 2 tablespoons olive ol
  • 1 Spanish onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, minced
  • ½ cup golden raisins
  • ½ cup light brown sugar, packed
  • ½ cup vinegar
  • ½ cup water
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 tablespoon hot red pepper flakes

 

Preparation:

Trim and peel the carrots; mince them or cut them in small dice. Heat the oil in a large skillet, add the carrots and onion and sauté until the onion is translucent.

Meanwhile, cut the bell pepper in small dice. Add the bell pepper, garlic and raisins to the skillet and sauté just until the pepper softens.

Add all the remaining ingredients and stir well. Then cover the skillet tightly and cook over low heat for 20 minutes, until the carrots are tender but not mushy. Remove the cover and continue cooking for another few minutes until all the liquid evaporates.

Serve hot or cold.

 

Source: Inspired by Chutneys & Relishes by Lorraine Bodger

Photo Information: Canon T2i. EFS 60 macro lens, F/2.8, 1/100th second, ISO 2000

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