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Chutney, Carrot (P, TNT)
Source: Gourmet June 1998
Serves: 4 as first course

2 tablespoons golden raisins
1/8 teaspoon crumbled saffron threads
1 tablespoon plus 1 teaspoon hot water
4 large carrots
2 teaspoons ground coriander seeds
1/2 teaspoon ground cumin
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh cilantro leaves
Freshly ground black pepper to taste

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins.

While raisin mixture is standing, cut carrots into 3" lengths and, using side of a grater with teardrop-shaped holes, grate sides of carrots, discarding woody center cores. In a small heavy skillet stir together coriander seeds, cumin, and oil and cook over moderate heat until fragrant, about 1 minute.

In a bowl toss together carrots, raisin mixture, spices, cilantro, pepper, and salt to taste.

Poster's Notes:
Although the recipe gave this as an appetizer, I prefer to use it as a side relish with meats. It's not as sweet as other chutneys.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A