Carrot Chutney

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
about 1 cup
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons vegetable oil, like soy, peanut, or corn
  • 1/2 to 1 jalapeno (with seeds), stemmed and minced
  • 6 cloves garlic, minced
  • 2 tablespoons sugar
  • 1/2 pound carrots, grated
  • 3 tablespoons chopped fresh coriander leaves ( cilantro)
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons Southeast Asian fish sauce
  • 1 scallion (white and green), chopped
  • Copyright 2002 Television Food Network, G.P. All rights reserved
Directions

In a small skillet, combine the oil, jalapeno, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes. Remove the skillet from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and cool.

Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well. Store in the refrigerator for up to 3 days.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Cranberry Black Pepper Chutney