Carrot Chutney
Ingredients
- 2 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).