Mango-Chutney Baby Carrots Recipe
Mango-Chutney Baby Carrots Recipe photo by Taste of Home
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Mango-Chutney Baby Carrots Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

3/4 cup: 131 calories, 6g fat (4g saturated fat), 15mg cholesterol, 216mg sodium, 19g carbohydrate (11g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.


  1. Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender.
  2. 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.
Originally published as Mango-Chutney Baby Carrots in Simple & Delicious November/December 2008, p26

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