Carrot Chutney Recipes

CHUTNEY-GLAZED CARROTS

Chutney-Glazed Carrots image

Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup mango chutney
2 tablespoons sugar
2 tablespoons minced fresh parsley
2 tablespoons white wine or unsweetened apple juice
1 tablespoon Dijon mustard
1 tablespoon butter, melted
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)

Steps:

Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.

CARROT CHUTNEY

Carrot Chutney image

Make and share this Carrot Chutney recipe from Food.com.

Provided by Gandalf The White

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

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

Steps:

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 Facts : Calories 473.1, Fat 27.9, SaturatedFat 3.6, Sodium 1088.4, Carbohydrate 56.2, Fiber 7.4, Sugar 37, Protein 4.3

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