Carrot and Red Pepper Chutney

Carrot and Red Pepper Chutney

Yield: 1 pt ( 2 cups )

•    1 cup carrots brunoised small and cooked tender
•    1 red pepper charred and brunoised
•    2 red hot peppers brunoised small
•    1 T dry mustard
•    1/2 cup rice vinegar
•    1/2 cup brown rice syrup
•    1 T Indian spice
•    1/2 bunch cilantro, finely chopped


Method:

   
    Combine all ingredients and let stand two hours before serving