Ginger-carrot Chutney

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 tablespoons olive oil
• 4 medium carrots (1/2-inch)
• 3/4 cup shallot, finely chopped
• 4 garlic cloves, minced
• 3 pieces fresh ginger, julienne-cut strips and peeled (1/2-inch pieces)
• 2 tablespoons sugar
• 2 tablespoons honey
• 1 tablespoon butter
• 4 cardamom pods, bruised
• 2 fresh thyme sprigs
• 2 cups organic vegetable broth
• 1/2 teaspoon salt

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat. add carrot, shallots, garlic, and ginger to pan. reduce heat to low, and cook 10 minutes, stirring occasionally.
• 2 add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. stir in broth; bring to a boil.
• 3 reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. discard thyme sprigs and ginger. stir in 1/2 teaspoon salt; cool.