CARROT CHUTNEY
The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- 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.
- 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.
CARROT PILAF WITH CORIANDER CHUTNEY
Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney
Provided by Anna Glover
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
- Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
- Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
- When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.
Nutrition Facts : Calories 489 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
GINGER-CARROT CHUTNEY
Make and share this Ginger-Carrot Chutney recipe from Food.com.
Provided by Member 610488
Categories Chutneys
Time 1h20m
Yield 20 tbsps
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally.
- Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
- Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
Nutrition Facts : Calories 38.5, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 71.6, Carbohydrate 5.4, Fiber 0.4, Sugar 3.5, Protein 0.3
CARROT AND GINGER CHUTNEY
Quick and easy to make. Serve alongside curry or in burgers.
Provided by Atomic Foodiez (FoodiezCafe)
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, lime juice, coconut, ginger root, and cilantro in a bowl; mix well.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 4.8 g, Fat 2 g, Fiber 1.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 26.8 mg, Sugar 2 g
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