Mango-Chutney Baby Carrots Recipe

Mango-Chutney Baby Carrots Recipe photo by Taste of Home

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“We pull baby carrots from our backyard garden, wash them and cook them right away. This is one of my family's favorite recipes, and appears often at holiday dinners.” Patricia Nieh - Portola Valley, California

This recipe is:

Quick

Diabetic Friendly

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Mango-Chutney Baby Carrots Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

1 pound fresh baby carrots
2 tablespoons water
1/4 cup orange juice
2 tablespoons mango chutney
2 tablespoons butter
1-1/2 teaspoons minced fresh gingerroot
1/2 teaspoon minced garlic
1 teaspoon curry powder
3 tablespoons minced fresh parsley

Directions

Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender.
Meanwhile, in a large bowl, combine the orange juice, chutney, butter, ginger, garlic and curry. Cover and microwave on high for 45 seconds or until butter is melted. Drain carrots; add to orange juice mixture and toss to coat. Garnish with parsley. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 3/4 cup equals 131 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 216 mg sodium, 19 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Mango-Chutney Baby Carrots in Simple & Delicious November/December 2008, p26