We recently visited Sage Bistro in Omaha run by students in the culinary school at the community college. On the charcuterie tray they had a delicious relish and were kind enough to share the recipe.
Orange Carrot Chutney
2T butter
1 ½ c carrots, shredded
3 cloves garlic, minced
1 T ginger, finely grated
¼ c apple cider vinegar
¼ c orange marmelade
1 sm onion, julienned
2 tsp orange zest
¼ c orange juice, freshly squeezed
¼ c brown sugar
¼ tsp cinnamon
¼ tsp ground allspice
1/8 tsp ground cloves
tt salt
tt pepper
2 ea oranges, supremes cut into ¼ inch pieces
1. After gathering and preparing all ingredients melt butter in a medium sauce pan.
2. Add carrots, garlic, ginger and onions to the melted butter to soften, about 5 minutes.
3. Add the sugar, vinegar, orange juice and spices, stir well. Let mixture simmer until the liquids have reduced, about 10 minutes.
4. Add in orange marmalade, zest and orange supremes. Let cool.
Orange Carrot Chutney
2T butter
1 ½ c carrots, shredded
3 cloves garlic, minced
1 T ginger, finely grated
¼ c apple cider vinegar
¼ c orange marmelade
1 sm onion, julienned
2 tsp orange zest
¼ c orange juice, freshly squeezed
¼ c brown sugar
¼ tsp cinnamon
¼ tsp ground allspice
1/8 tsp ground cloves
tt salt
tt pepper
2 ea oranges, supremes cut into ¼ inch pieces
1. After gathering and preparing all ingredients melt butter in a medium sauce pan.
2. Add carrots, garlic, ginger and onions to the melted butter to soften, about 5 minutes.
3. Add the sugar, vinegar, orange juice and spices, stir well. Let mixture simmer until the liquids have reduced, about 10 minutes.
4. Add in orange marmalade, zest and orange supremes. Let cool.