Ingredients for Carrot Chutney
- 1 tablespoon Vegetable Oil
- 1 finely minced Jalapeno pepper
- 2 minced cloves Garlic
- 2 tablespoons granulated Sugar
- 2 cups shredded Carrot
- 1 tablespoon ground coriander
- 2 tablespoons Lime Juice
- 1 teaspoon Fish Sauce
- 2 tablespoons chopped Scallions
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How to Make Carrot Chutney
- Heat a small skillet (about 8 inches) over medium heat.
- Add 1 tablespoon of oil and heat until shimmering.
- Add 1 finely minced jalapeño pepper and 2 minced cloves of garlic.
- Cook, stirring frequently, until fragrant and slightly softened, about 5 minutes.
- Remove the skillet from the heat and stir in 2 tablespoons of granulated sugar until completely dissolved.
- Transfer the jalapeño mixture to a medium-sized bowl and let it cool slightly.
- Add 2 cups of shredded carrots, 1 tablespoon of ground coriander, 2 tablespoons of lime juice, 1 teaspoon of fish sauce, and 2 tablespoons of chopped scallions to the bowl.
- Stir well to combine all ingredients thoroughly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Best served after 2-3 hours or up to 3 days.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
147g
Fat
18g
Carbs
18g
