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Blackberry-Bourbon Chutney, Raspberry-Pickled Carrots, Humboldt Fog and Arugula Salad

chutney - header

Ingredients:

For the Salad:

  • 1/2 cup *Blackberry Bourbon Chutney
  • 1 lb. *Raspberry-Pickled Carrots
  • 2 tsp *Pickling Liquid
  • 6 cups fresh baby arugula
  • 1/2 lb Humboldt Fog Goat Cheese
  • Extra virgin olive oil, good quality, to taste
  • Sea salt, to taste
  • Fresh Ground Pepper, to taste

For the Chutney:

  • 2 Tbsp. unsalted butter
  • 1/2 cup yellow onion, minced
  • 2 cups fresh blackberries
  • 1/2 cup granulated sugar
  • 3 Tbsp. bourbon (the spicier the better)
  • 1 tsp dried currants
  • 1 lemon, juiced, and zested
  • 1/2 tsp vanilla
  • Sea salt, to taste
  • Fresh ground black pepper, to taste

For the Raspberry-Pickled Carrots:

  • 1 cup white wine vinegar
  • 1/2 cup honey
  • 1 cup fresh raspberries
  • 1 lb. fresh carrots, peeled and sliced thinly on the bias

Directions:

  1. Using a large serving platter of your choice, dollop the chutney in the middle of the platter. Get creative by using the back of your spoon to smear it around in a decorative design.
  2. Toss the arugula gently with the pickled carrot slices, cold pickling liquid, and salt and pepper.
  3. Mound the salad in the middle of your serving platter on top of the chutney.
  4. Place the wedge of cheese on top of the greens, garnish with a drizzle of olive oil and enjoy!

Blackberry Bourbon Chutney:

  1. Using a heavy bottom saucepan over medium heat, melt butter and add onion.
  2. Stir occasionally until onions begin to sweat, then carmelize a bit.
  3. Add all remaining ingredients, REMOVING the pan from the heat when adding the alcohol to avoid flames. Bring to a slow boil.
  4. Lower heat to a simmer and continue stirring intermittently until the mixture reduces slightly and coats the back of a spoon. 

Pro-trip: Leftover chutney pairs well with brie and bleu cheese, all red wines beautifully into bourbon spritzer cocktails.

Raspberry-Pickled Carrots:

  1. Bring vinegar, honey, and raspberries to a boil in a saucepan
  2. Once boiling, add sliced carrots and let simmer until fork-tender, about 4-5 minutes depending on the thickness of your carrots.
  3. Remove the carrots with a slotted spoon and chill.
  4. Strain and chill the remaining pickling liquid. 

Pro-tip: Leftover pickling liquid can be used as a homemade raspberry vinegar to be used in any application calling for a sweet vinegar or add Dijon mustard and olive oil to make a vinaigrette for salad dressing. 

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Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms