Carrot Chutney

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: about 1 cup
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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


  1. 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. 
  2. 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.