Best Carrot And Ginger Chutney Recipes

CHUTNEY-GLAZED CARROTS

Chutney-Glazed Carrots image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 4 servings.

Number Of Ingredients 11

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)

Steps:

Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine., Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving.

Nutrition Facts : Calories 183 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 3g fiber), Protein 1g protein.

CHUTNEY-GLAZED CARROTS

Chutney-Glazed Carrots image

The chutney gives these carrots a delicious sweet-hot flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 7

Ingredients

Cooking spray
1 1/2 pounds carrots, halved lengthwise and cut into 1 1/2-inch pieces
5 tablespoons mango chutney
2 tablespoons unsalted butter, cut into pieces
2 teaspoons finely grated peeled fresh ginger
Coarse salt and ground pepper
2 teaspoons lemon juice

Steps:

Preheat oven to 400 degrees. On a rimmed baking sheet coated with cooking spray, toss together carrots, 4 tablespoons chutney, butter, and ginger; season with salt and pepper. Roast until carrots are tender and browned in spots, 35 minutes, stirring occasionally. Toss with 1 tablespoon chutney and lemon juice.

Nutrition Facts : Calories 173 g, Fat 6 g, Fiber 5 g, Protein 2 g, SaturatedFat 4 g

GINGER-CARROT CHUTNEY

Ginger-Carrot Chutney image

Make and share this Ginger-Carrot Chutney recipe from Food.com.

Provided by Member 610488

Categories Chutneys

Time 1h20m

Yield 20 tbsps

Number Of Ingredients 12

Ingredients

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

Steps:

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

Nutrition Facts : Calories 38.5, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 71.6, Carbohydrate 5.4, Fiber 0.4, Sugar 3.5, Protein 0.3

GINGER-GLAZED CARROTS

Ginger-Glazed Carrots image

The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.

Provided by stephljones

Categories Side Dish Vegetables Carrots Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound carrots, cut into 1-inch pieces
2 tablespoons honey
1 tablespoon chopped fresh ginger
1 clove garlic, chopped
salt and ground black pepper to taste

Steps:

Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g

CILANTRO GINGER CARROTS

Cilantro Ginger Carrots image

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 tablespoon butter
1 pound fresh carrots, sliced diagonally
1-1/2 teaspoons minced fresh gingerroot
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add carrots; cook and stir until crisp-tender, 4-6 minutes. Add ginger; cook 1 minute longer. Stir in cilantro, salt and pepper.

Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 396mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

HONEY GINGER CARROTS

Honey Ginger Carrots image

Carrots sweetened with honey and lemon, with a hint of ginger.

Provided by Linda

Categories Side Dish Vegetables Carrots

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Steps:

Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 13.8 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 98.8 mg, Sugar 9.9 g