Carrot Cranberry Chutney
Ingredients
- 3 tbsp. vegetable oil
- 8 clove garlic
- 4 carrots
- 3 small fresh chilis
- ½ c. packed light brown sugar
- tbsp. finely chopped ginger
- 2 tbsp. tumeric
- 2 tbsp. mild chili powder
- 1 tbsp. yellow mustard seeds
- 2 c. chicken broth
- ½ c. white vinegar
- 2 tbsp. cumin seeds
- 2 mangoes
- ½ c. dried cranberries
- ½ c. chopped pitted prunes
- ¼ c. lime juice
- 1 tbsp. honey
- 1½ tsp. kosher salt
- 2 tsp. finely chopped chives
- 2 tsp. Chopped cilantro
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