MANGO-CHUTNEY BABY CARROTS

Mango-Chutney Baby Carrots image

"We pull baby carrots from our backyard garden, wash them and cook them right away. This is one of my family's favorite recipes, and appears often at holiday dinners." Patricia Nieh - Portola Valley, California

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh baby carrots
2 tablespoons water
1/4 cup orange juice
2 tablespoons mango chutney
2 tablespoons butter
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon minced garlic
1 teaspoon curry powder
3 tablespoons minced fresh parsley

Steps:

Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender. , Meanwhile, in a large bowl, combine the orange juice, chutney, butter, ginger, garlic and curry. Cover and microwave on high for 45 seconds or until butter is melted. Drain carrots; add to orange juice mixture and toss to coat. Garnish with parsley.

Nutrition Facts : Calories 131 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges