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Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress’ Can Jam

By on Feb 24, 2010 in Appetizers, Canning, Condiments, Leena Cooks | 14 comments

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Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

My kick-ass gajar ki chutney with caramelized shallots.

Wow. This month’s ingredient for Tigress’ Can Jam, carrots, was around 1,000 times more difficult to work with than I had anticipated. For one, carrots need a ton of acid to preserve them without creating that lovely little bacteria botulism, so this month’s recipe had to be a derivative of a PUBLISHED carrot canning recipe. Guess how many published carrot canning recipes there are in the world? Oh, about six. And I could only find two.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

Gorgeous local organic carrots from the Temescal Farmers Market.

My absolute favorite canning book of all time, Small Batch Preserving by Elie Topp, had only one carrot recipe for pickled carrots. I knew a lot of people would be rocking carrot pickles, and I wanted to do something different. My idea was to make my own gajar ki chutney (carrot chutney), a nice sweet, sour and spicy condiment, but I could not find a published canning recipe for this if my life depended on it.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

The shredded carrots, ready to rock out with their chutney out!

So then I started looking for carrot relish, because I figured I could turn a relish recipe into a chutney one (I was wrong. Relishes have a lot more water, and nearly no sugar, whereas chutneys have vinegar and lots of sugar, but no water).

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

The best damn apple juice in the world (Martinelli’s) and Braeburn apples for the chutney.

Three libraries, two bookstores and 12 canning books later, I came across my savior via Google, a blogger called Local Kitchen. Local Kitchen found a carrot salsa canning recipe and was able to turn it into her own apple, carrot and chile chutney. I’m so not worthy, but as this can jam is about learning and sharing, I’m doing just that from Local Kitchen.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

Chopped apples. Exciting, no?

In my research for the carrot chutney recipe, I figured out how I wanted to make my chutney stand out from the crowd…I would make it similar to a proper gajar ki chutney, with my own blended curry powder (which is where all the spiciness come from), a bit of fresh ginger, some raisins, red bell pepper and some caramelized onions (which turned into shallots, because it’s what I had on hand). I made sure to bloom the spices in hot oil, which is something my Indian side of the family does in all their recipes to intensify the flavors.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

My finished gajar ki chutney with caramelized shallots.

So here it is: my gajar ki chutney with caramelized shallots.

****************************************************************

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

My gajar ki chutney with caramelized shallot recipe from start to finish in photos!

Leena’s Gajar ki Chutney with caramelized shallots

Inspired by: Local Kitchen

and

this carrot salsa recipe.

Ingredients
3/4 cups cider vinegar (5% acidity)
1/2 cup Martinelli?s apple juice (or your other favorite apple juice)
3 cups (about 1 lbs) peeled, cored, chopped apples
1 1/2 cups (about 1/2 lb) peeled grated carrots
1/3 cup finely chopped shallot
2 tsp peanut oil
2 1/4 tsp Homemade or store bought curry powder, spicy
1/4 cup honey
1/4 cup brown sugar (lightly packed)
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
1/4 cup Golden raisins
1/4 cup minced red bell pepper
2 tsp Grated fresh ginger
1 tsp lemon juice

Method

1.Using a large pot, heat the peanut oil and add the shallots. Caramelize the shallots until golden brown. Remove from pot.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

The shallots, pre and post caramelization.

Add a bit more oil, heat slightly, and add in the curry powder to intensify the flavors for 30 seconds.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

Blooming the curry powder in hot oil to intensify the flavors.

Return the onions to the pot.

2.Add in the remaining ingredients,

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

All of the ingredients in the pot!

bring to a boil and reduce heat, simmering gently until thickened, around an hour.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

The finished, thickened gajar ki chutney with caramelized shallots.

3.Ladle into hot sterilized jars and can according to proper procedure. I processed my half pint jars for 10 minutes in a boiling water bath.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

My canned gajar ki chutney with caramelized shallots.

4.Allow to sit for at least three weeks for flavors to penetrate and mellow before opening. Will stay good in dark cabinet unopened for one year.

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

If you like my chutney and you think you want me, come sugar let me know!

Yields just over 3 half pint jars

~LTG!
************************
Update~ So apparently, even adding a tiny bit of oil to bloom my curry powder and caramelize my onions affects the ph level of my canning recipe. What to do? Well, you could omit those steps. You could up the ph level by adding more vinegar or maybe even a bit of lemon juice to balance out the oil content (which I will add to the recipe now). OR you could use another recipe, but that’s no fun, is it?

Leena Cooks ( n Cans): Gajar ki Chutney with caramelized shallot (carrot chutney) for Tigress Can Jam

14 Comments

  1. meg

    19 Feb ’10

    Post a Reply

    Looks fantastic! I also was looking for something more of a chutney but didn’t find anything! Yum!

  2. meg

    19 Feb ’10

    Post a Reply

    Looks fantastic! I also was looking for something more of a chutney but didn’t find anything! Yum!

  3. leenatrivedi23

    19 Feb ’10

    Post a Reply

    ap269~Thanks! I think this chutney is destined for a nice cheese plate in its future.

    meg~I highly suggest using the two recipes I listed at the beginning to create your own chutney. Not hard at all!

  4. leenatrivedi23

    19 Feb ’10

    Post a Reply

    ap269~Thanks! I think this chutney is destined for a nice cheese plate in its future.

    meg~I highly suggest using the two recipes I listed at the beginning to create your own chutney. Not hard at all!

  5. Linda

    20 Feb ’10

    Post a Reply

    Damn! that looks and sounds wonderful. Would go well with pork or beef roast, I think.

  6. Linda

    20 Feb ’10

    Post a Reply

    Damn! that looks and sounds wonderful. Would go well with pork or beef roast, I think.

  7. leenatrivedi23

    21 Feb ’10

    Post a Reply

    Linda~ I agree. I’m thinking a charcoal smoked pork chop, bone-in…mmmm!

    Pam~thanks! It’s a super easy recipe, so even if you don’t want to can it, I highly suggest making it and keeping some in the fridge.

  8. leenatrivedi23

    21 Feb ’10

    Post a Reply

    Linda~ I agree. I’m thinking a charcoal smoked pork chop, bone-in…mmmm!

    Pam~thanks! It’s a super easy recipe, so even if you don’t want to can it, I highly suggest making it and keeping some in the fridge.

  9. This looks so much more delicious than the somewhat weird apple carrot chutney I made. With that much vinegar, I wouldn't worry too much about the oil!

  10. LeenaEats

    3 Mar ’10

    Post a Reply

    Doris T. Goat~Thank you, but I thought yours looked delicious as well! And thanks for the note on the vinegar. I guess I prefer to err on the side of too much acid than not enough–better safe than sorry.

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