Chutney-Glazed Carrots Recipe
Chutney-Glazed Carrots Recipe photo by Taste of Home
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Chutney-Glazed Carrots Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 4 servings


  • 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)


  1. Place the first 10 ingredients in a 3-qt. slow cooker. Add carrots; toss to combine.
  2. Cook, covered, on low 4-5 hours or until carrots are tender. Stir before serving. Yield: 4 servings.
Originally published as Chutney-Glazed Carrots in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p79

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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