American-style carrot and mango chutney

Ingredients for 4 servings:

• 500 g carrot(s), cleaned and sliced
• 5 tbsp water
• 60 ml orange juice
• 2 tbsp mango chutney
• 2 tbsp butter
• 1 ½ tsp fresh ginger, grated
• ½ tsp garlic, finely chopped
• 1 tsp curry powder
• 3 tbsp fresh parsley, chopped, for garnish
• Salt, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Mango Chutney Carrots

Bring the carrots and water to a boil in a pot, reduce the heat, and simmer for 7 to 10 minutes until the carrots are soft. While the carrots are simmering, combine the orange juice, mango chutney, butter, ginger, garlic, and curry powder in a pot and heat on the stovetop; the butter should be melted. Drain the cooked carrots and add them to the orange juice mixture, gently blending everything. Season to taste, adding a little salt if desired. Garnish with parsley. Note: Pairs well with pork and chicken.