Carrot Chutney

From tv food network's

Heat a small skillet until warm.

Add the oil , heat until warm.

Add the jalapeno and garlic.

Cook over medium heat , stirring , until fragrant , about 5 minutes.

Remove the skillet from the heat and add the sugar , stirring until dissolved.

Transfer to a bowl large enough to hold all the carrots and let the jalopeno mixture cool.

Add the carrots , coriander , lime juice , fish sauce and scallion to the jalapeno mixture.

Mix well.

Store in the refrigerator for up to 3 days.

vegetable oil, jalapeno, garlic, sugar, carrot, coriander leaves, lime juice, fish sauce, scallion