Ingredients
-
2
-
4
-
3/4
-
4
-
3
-
2
-
2
-
1
-
4
-
2
-
2
-
1/2
-
-
-
Directions
Ginger-Carrot Chutney, This traditional Ethiopian recipe is great paired with meat and poultry dishes , This traditional Ethiopian recipe is great paired with meat and poultry dishes
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Steps
|
1
Done
|
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
Done
|
Add Sugar, Honey, Butter, Cardamom, and Thyme; Cook 1 Minute, Stirring Constantly. Stir in Broth; Bring to a Boil. |
|
3
Done
|
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. |
