Name: Fresh Carrot Chutney
Yield: Makes about 1 cup medium-hot chutney; serves 4 to 6 as a chutney or 2 as a salad
Cuisine: India
Ingredients: 2 tablespoons chopped fresh coriander leaves; 1 cup coarsely grated carrots (2 medium); 3 tablespoons fresh lime juice; ¼ teaspoon salt; 2 jalapeño chiles, minced (see Note)

Preparation info

Makes about 1 cup medium-hot chutney; serves
4 to 6
as a chutney

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Like Ripe Mango Chutney, carrot chutney can be served with a great many different meals. It is tangy and tart as an intense little salad on its own, yet served with other strong flavors, it becomes a refreshing taste to bring balance to a meal. And carrots are available all year, so you can enjoy this chutney anytime.