CHUTNEY-GLAZED CARROTS
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
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
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
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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