Carrot chutney

Ingredients:

• 225 gr. grated carrots
• 1/2 - 1 jalapeno pepper, stemmed and finely chopped (with seeds)
• 2 tablespoons of vegetable oil
• 6 crushed cloves of garlic
• 2 tablespoons of sugar
• 3 tablespoons chopped fresh cilantro leaves
• 1 tbsp freshly squeezed lime juice
• 2 teaspoons Asian fish sauce
• 1 stalk green onion, sliced ​​(white and green parts)

Preparation:

1. In a small skillet, combine the oil, jalapeño pepper, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes.
2. Remove the pan from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and let cool.
   
   Add carrots, cilantro, lime juice, fish sauce, and green onions to this mixture and mix well. Store in the refrigerator for up to 3 days.
   Exit: 1 tbsp.