- 2 tbsp olive oil
- 3 large garlic cloves (crushed)
- 2 large carrots (grated)
- 1 large onion (diced small)
- 1 lemon
- Salt and Pepper
- One long green chilli (finely chopped)
My dad cooked this during my childhood. This was a side dish his mum cooked for him in Nairobi. He served it with a creole style curry and rice. It is very tasty and a great accompaniment
After researching dishes similar to this I realised there is a similar Indian dish, the difference being that cumin, coriander seeds, and mustard seeds are added. This makes a side dish called Pachadi.
My dad cooks his mum’s version. She was from Seychelles. My dad has always called it Carrot Chutney.
Going home and seeing the pans cooking on the cooker has an emotion felt no matter how old you get.