Carrot Chutney (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The following recipe is from Scripps Networks' Great Taste event of May 4, 2002. 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 |
copyright 2002 television food network, g.p. all rights reserved |
Directions:
1. 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.
2. 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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