Chutney-Glazed Carrots Recipe: How to Make It
Carrots slow-cooked with chutney, Dijon and ginger make a zippy side for a barbecue or potluck. We love serving these carrots with grilled chicken or beef roast. —Nancy Heishman, Las Vegas, Nevada
Keywords
- carrots salad with chutney
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.
Ingredients
- 1/3 cup mango chutney
- 2 tablespoons sugar
- 2 tablespoons minced fresh parsley
- 2 tablespoons white wine or unsweetened apple juice
- 1 tablespoon Dijon mustard
- 1 tablespoon butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 pound fresh carrots, cut into 1/4-inch slices (about 4 cups)
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