CARROT CHUTNEY

Carrot Chutney image

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

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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

Steps:

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.
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.

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