Carrot Chutney

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons vegetable oil or 2 tablespoons soy oil or 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, and green parts

Recipe

• 1 heat a small skillet until warm.
• 2 add the oil, heat until warm.
• 3 add the jalapeno and garlic.
• 4 cook over medium heat, stirring, until fragrant, about 5 minutes.
• 5 remove the skillet from the heat and add the sugar, stirring until dissolved.
• 6 transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.
• 7 add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.
• 8 mix well.
• 9 store in the refrigerator for up to 3 days.