Carrot Chutney

From TV Food Network's "Great Taste" event of May 4, 2002.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 2  tablespoons  vegetable oil or 2  tablespoons  soy oil or 2  tablespoons  peanut oil or 2  tablespoons  corn oil
• 1⁄2-1  whole  jalapeno, including seeds,stemmed and minced
• 6  cloves garlic, minced
• 2  tablespoons sugar
• 1⁄2 lb carrot, grated
• 3  tablespoons coriander leaves, fresh,chopped (cilantro)
• 1  tablespoon lime juice, freshly squeezed preferred,concentrate acceptable
• 2  teaspoons fish sauce
• 1  scallion, chopped,white and green parts

Directions

1. Heat a small skillet until warm.
2. Add the oil, heat until warm.
3. Add the jalapeno and garlic.
4. Cook over medium heat, stirring, until fragrant, about 5 minutes.
5. Remove the skillet from the heat and add the sugar, stirring until dissolved.
6. Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.
7. Add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.
8. Mix well.
9. Store in the refrigerator for up to 3 days.