Carrot chutney
Votes: 5
Time: 10 min.
A detailed recipe for a Thai dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 gr. grated carrots
- 1/2 - 1 jalapeno pepper, stemmed and finely chopped (with seeds)
- 2 tablespoons of vegetable oil
- 6 crushed cloves of garlic
- 2 tablespoons of sugar
- 3 tablespoons chopped fresh cilantro leaves
- 1 tbsp freshly squeezed lime juice
- 2 teaspoons Asian fish sauce
- 1 stalk green onion, sliced (white and green parts)
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Cooking the dish according to the recipe:
- In a small skillet, combine the oil, jalapeño pepper, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes.
- Remove the pan from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and let cool.
Add carrots, cilantro, lime juice, fish sauce, and green onions to this mixture and mix well. Store in the refrigerator for up to 3 days.
Exit: 1 tbsp.
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