CARROTS WITH MANGO CHUTNEY
This is a recipe I made up myself and it has been well received, especially for those who like chutney. Good served with roast chicken or pork. Will look forward to hearing comments.
Provided by waynejohn1234
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots until tender crisp.
- Drain well.
- Reduce heat and add butter, ginger and orange juice concentrate.
- Cook 2 - 3 minutes.
- Add chutney and cook until very hot.
- Season.
- P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.
Nutrition Facts : Calories 72.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 109.2, Carbohydrate 11.1, Fiber 2.1, Sugar 7, Protein 0.9
CARROT, ONION, AND SPINACH BHAJIAS WITH MANGO CHUTNEY
Chickpea flour is the secret to binding these Indian vegetable fritters; it also makes them gluten free.
Provided by Anjali Pathak
Categories Diwali Fritter Vegetable Vegetarian Vegan Spice Carrot Onion Fry Deep-Fry Cilantro Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Mango Chile Pepper Bourbon
Yield Makes about 12 bhajias and 1⅔ lb chutney
Number Of Ingredients 25
Steps:
- For the mango chutney:
- Mix all the ingredients together in a heavy-bottomed saucepan and boil for 40 to 45 minutes. It should thicken and be quite syrupy.
- Pour into a sterilized canning jar while hot. Seal the jar, allow to cool completely, then move to a cool place and leave for a week. This will give it time to mature. It should keep for around 3 months.
- For the bhajias:
- Pour vegetable oil into a large, deep-lipped skillet so that it comes 2 inches up the sides. Gently heat it while you prepare the bhajia mixture. Alternatively, heat a deep-fat fryer to 350°F.
- Grate the carrots, onion and ginger using a cheese grater. Transfer them to a large bowl and add the rest of the ingredients. Scrunch all of the mixture together with your hands to release the moisture from the veggies and help it bind together. If you need to, add a few tablespoons of water-you want it to be a dropping consistency. Shape the mixture into balls of around a tablespoonful each before flattening them a little, which allows them to cook all the way through so that they don't end up with a doughy center.
- Add a little of the mixture to the oil to test if it's hot enough: it should sink and then swim. Deep-fry the bhajias, in batches if you need to, for about 5 minutes until they are golden brown. You will need to flip them a few times to get an even color. Drain on paper towels. Serve hot with mango chutney or your favorite dip.
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