Mango-Chutney Baby Carrots

Name: Mango-Chutney Baby Carrots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
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

“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

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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition 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.

Originally published as Curried Baby Carrots with Mango Chutney in Simple & Delicious November/December 2008