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Spiced Carrot Chutney

This chutney is bold and spicy, and goes great on bagels with cream cheese for a deliciously cultured morning meal.



  • 1 pound carrots, shredded
  • 1 cup fresh cranberries
  • ½ cup chopped pecans
  • 4-5 whole cloves
  • 1 inch fresh ginger root, shredded
  • 2 tablespoons unrefined sugar 
  • 1 teaspoon sea salt
  • Filtered water



  1. In a medium-sized bowl, combine carrots, cranberries, pecans, cloves, ginger root, sugar, and salt. Stir, pound and smash with a wooden spoon to get the juices flowing, and then cover the bowl and leave for about 30 minutes on the counter.
  2. Transfer the chutney to a clean quart jar, using a wooden spoon to pack it in and to release any air bubbles in the jar. Add water if needed to bring the liquid level up to 1 inch below the rim of the jar. 
  3. Cover and ferment at room temperature for 3-5 days, checking the chutney daily and adding water if needed. 
  4. Transfer to cold storage. Will keep several weeks, covered in the refrigerator.


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Spiced Carrot Chutney

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