Carrot Chutney

• 2 tablespoons peanut oil or 2 tablespoons corn oil2 tablespoons
• whole jalapeno↗1⁄2 - 1

  including seeds,stemmed and minced

• cloves garlic↗6

  minced

• sugar↗2 tablespoons
• carrot↗1⁄2 lb

  grated

• coriander leaves↗3 tablespoons

  fresh,chopped (cilantro)

• lime juice↗1 tablespoon

  freshly squeezed preferred,concentrate acceptable

• fish sauce↗2 teaspoons
• scallion↗1

  chopped,white and green parts

Step-by-step instructions

1. 1

   Heat a small skillet until warm.

2. 2

   Add the oil, heat until warm.

3. 3

   Add the jalapeno and garlic.

4. 4

   Cook over medium heat, stirring, until fragrant, about 5 minutes.

5. 5

   Remove the skillet from the heat and add the sugar, stirring until dissolved.

6. 6

   Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.

7. 7

   Add the carrots, coriander, lime juice, fish sauce and scallion to the jalapeno mixture.

8. 8

   Mix well.

9. 9

   Store in the refrigerator for up to 3 days.