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CARROT CHUTNEY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 6 large carrots 4 jalapeños 2 teaspoons tamarind paste 2 teaspoons sugar 1/2 teaspoon salt 1 teaspoon mustard 1/2 teaspoon turmeric 2 tablespoons oil Grind carrots, jalapeño, tamarind paste, sugar, salt and turmeric. Add to saucepan and add 5 tablespoons water and simmer slowly. Season mustard in 2 tablespoons oil then after it sputters add ground items and cook 10 minutes. Tastes great with sandwiches.



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