Ginger-Carrot Chutney

• 2 tablespoons olive oil
• 4 medium carrots (1/2-inch)
• 3/4 cup shallot, finely chopped
• 4 garlic cloves, minced
• 3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces)
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 tablespoon butter
• 4 cardamom pods, bruised
• 2 fresh thyme sprigs
• 2 cups organic vegetable broth
• 1/2 teaspoon salt

1. 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.
2. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil.
3. 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.

olive oil, carrots, shallot, garlic, fresh ginger, sugar, honey, butter, cardamom pods, thyme, vegetable broth, salt

Taken from www.food.com/recipe/ginger-carrot-chutney-343870 (may not work)