Candied Chutney Carrots

Sliced carrots are cooked and seasoned with butter, curry powder, cinnamon and allspice, then topped with mango chutney and cooked a little longer. To serve, they're sprinkled with toasted coconut, pecans and parsley.

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Ingredients:

• 6 large carrots
• 2 tsp brown sugar
• 1/2 tsp salt
• 3 tbsp unsalted butter
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 cup prepared mango chutney
• 3 tbsp toasted coconut
• 4 tbsp toasted pecans, chopped
• 2 tbsp fresh parsley, chopped

Method

Peel and wash carrots and then slice. Place in a saucepan, cover with water and add brown sugar and salt to saucepan. Bring mixture to a boil; lower heat to medium-low and simmer for 13 minutes, until carrots are crisp-tender. Drain the carrots; toss carrots with butter and add curry, cinnamon and allspice, mix well. Spread the mango chutney over the carrots and cook over medium-low heat about 5 minutes. Meanwhile toast coconut and pecans in oven until lightly browned. Transfer carrot mixture to serving bowl and scatter toasted coconut and pecans over; sprinkle with parsley. Serve immediately.

Notes: Spicy sweet carrots with a crunchy topping.

Number of servings: 6

Submitted By: gr8folks501311
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