Carrot Chutney

10 ingredients
6 steps

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

  1. 1
    In a small skillet, combine the oil, jalapeno, and garlic.
  2. 2
    Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes.
  3. 3
    Remove the skillet from the heat, add the sugar, and stir until dissolved.
  4. 4
    Transfer to a medium bowl and cool.
  5. 5
    Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well.
  6. 6
    Store in the refrigerator for up to 3 days.

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