Carrot Chutney

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READY IN: 10mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    2 tablespoons peanut oil or 2 tablespoons corn oil
  • 12 - 1
    whole jalapeno, including seeds,stemmed and minced
  • 6
    cloves garlic, minced
  • 2
    tablespoons sugar
  • 12
    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
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DIRECTIONS

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