Best Carrots With Mango Chutney Recipes

CHUTNEY-GLAZED CARROTS

Chutney-Glazed Carrots image

Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup mango chutney
2 tablespoons sugar
2 tablespoons minced fresh parsley
2 tablespoons white wine or unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)

Steps:

Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.

CARROTS WITH MANGO CHUTNEY

Carrots With Mango Chutney image

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

Ingredients

2 lbs baby carrots
2 tablespoons butter
1 tablespoon minced fresh ginger
2 tablespoons orange juice concentrate
1/2 cup mango chutney
salt and pepper

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

Carrot, Onion, and Spinach Bhajias With Mango Chutney image

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

Ingredients

For the mango chutney:
4 large soft ripe mangos, about 2½lb once you've peeled and pitted them, chopped into small bite-size pieces
3½ cups light brown sugar
1 cinnamon stick
1 tsp kalonji (black onion or nigella) seeds (optional)
3 dried red chiles, ripped so that the seeds can fall out
2 tbsp peeled and julienned fresh ginger
2⅓ cups distilled malt vinegar
⅔ cup bourbon
Good pinch of salt
For the bhajias:
Vegetable oil, for frying-you won't need more than 1 quart
2 carrots
1 large red onion
1¼-inch piece fresh ginger, peeled
Good handful of spinach leaves, roughly chopped
1 red chile, finely chopped
2 tbsp roughly chopped fresh cilantro
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp garam masala
½ tsp ground asafetida/hing (optional)
Juice of 1 lemon
Good pinch of sea salt
¾ cup gram (chickpea) flour

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.