GINGER-CARROT CHUTNEY

Ginger-Carrot Chutney image

Provided by Member 610488

Categories Chutneys

Time 1h20m

Yield 20 tbsps

Number Of Ingredients 12

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2 tablespoons olive oil
4 medium carrots (1/2-inch)
3/4 cup shallot, finely chopped
4 garlic cloves, minced
3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces)
2 tablespoons sugar
2 tablespoons honey
1 tablespoon butter
4 cardamom pods, bruised
2 fresh thyme sprigs
2 cups organic vegetable broth
1/2 teaspoon salt

Steps:

Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.

Nutrition Facts : Calories 38.5, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 71.6, Carbohydrate 5.4, Fiber 0.4, Sugar 3.5, Protein 0.3