Carrot Chutney

Name: Carrot Chutney
Ingredients: 2 2 tablespoons peanut oil or 2 tablespoons corn oil; 1/2 - 1 whole jalapeno, including seeds,stemmed and minced; 6 cloves garlic, minced; 2 tablespoons sugar; 1/2 lb carrot, grated; 3 tablespoons coriander leaves, fresh,chopped (cilantro); 1 tablespoon lime juice, freshly squeezed preferred,concentrate acceptable; 2 teaspoons fish sauce; 1 scallion, chopped,white and green parts

9 ingredients

9 steps

Ingredients

2 2 tablespoons peanut oil or 2 tablespoons corn oil
1/2 - 1 whole jalapeno, including seeds,stemmed and minced
6 cloves garlic, minced
2 tablespoons sugar
1/2 lb carrot, grated
3 tablespoons coriander leaves, fresh,chopped (cilantro)
1 tablespoon lime juice, freshly squeezed preferred,concentrate acceptable
2 teaspoons fish sauce
1 scallion, chopped,white and green parts

Directions

1

Heat a small skillet until warm.
2

Add the oil, heat until warm.
3

Add the jalapeno and garlic.
4

Cook over medium heat, stirring, until fragrant, about 5 minutes.
5

Remove the skillet from the heat and add the sugar, stirring until dissolved.
6

Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.
7

Add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.
8

Mix well.
9

Store in the refrigerator for up to 3 days.