Carrot Chutney

• 2 tablespoons vegetable oil, like soy, peanut, or corn
• 1/2 to 1 jalapeno (with seeds), stemmed and minced
• 6 cloves garlic, minced
• 2 tablespoons sugar
• 1/2 pound carrots, grated
• 3 tablespoons chopped fresh coriander leaves (cilantro)
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons Southeast Asian fish sauce
• 1 scallion (white and green), chopped
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1. In a small skillet, combine the oil, jalapeno, and garlic.
2. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes.
3. Remove the skillet from the heat, add the sugar, and stir until dissolved.
4. Transfer to a medium bowl and cool.
5. Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well.
6. Store in the refrigerator for up to 3 days.

vegetable oil, garlic, sugar, carrots, fresh coriander, freshly squeezed lime juice, fish sauce, scallion, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/carrot-chutney-recipe.html (may not work)