Mango-Chutney Baby Carrots
“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
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