Chutney of carrots with cumin
Ingredients
Features
Description
Pine nuts fry in a dry frying pan with non-stick coating. Carrot peel and cut into slices. Mix in a saucepan lemon juice, sugar, cumin and fennel seeds. Bring to a boil and add the carrots. Cook for 10 minutes over low heat until tender, stirring constantly. Add the grapes, stir and remove from heat, cool, add the pine nuts.
Chutney can be stored for weeks in the refrigerator in a sealed jar.
Editor’s note:Serve with scallops, salmon and tuna.
Translated by site: wday.ru
