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Carrot Chutney Recipe

Most people don’t think of carrots as a centerpiece of spicy recipes, but this Asian-inspired carrot chutney recipe will change that. If you want the flavour without quite as much heat, substitute a mild pepper for the jalapeño. Serve this chutney with an Asian roast pork dish and rice tossed with poppy seeds to impress your guests.

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Ingredients

2 tablespoons (30 mL) peanut oil
1/2-1 whole jalapeño, stemmed and minced
6 cloves garlic, minced
2 tablespoons (30 mL) sugar
1/2 lb (250 g) carrots, peeled and grated
3 tablespoons (90 mL) finely minced cilantro
1 tablespoon (30 mL) lime juice
2 teaspoons (10 mL) fish sauce
1 scallion, finely minced

Directions

Preheat a skillet on medium heat and add oil to warm.

Add jalapeño and garlic and cook until fragrant, stirring, about 5 minutes.

Remove skillet from the burner, add sugar, and stir until fully dissolved. Transfer mixture to a bowl and add carrots, cilantro, lime juice, fish sauce, and scallion. Mix thoroughly and chill before serving.

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