Teff Injera Bread With Carrot-Ginger Chutney Recipe

Name: Teff Injera Bread With Carrot-Ginger Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chutney:; 2 tablespoons olive oil; 4 cups (1/2-inch) cubed peeled carrot (4 medium); 3/4 cup finely chopped shallots (about 3 large); 4 garlic cloves, minced; 2 (3 x 1/2-inch) julienne-cut strips peeled fresh ginger; 2 tablespoons sugar; 2 tablespoons honey; 1 tablespoon butter; 4 cardamom pods, bruised; 2 thyme sprigs; 2 cups organic vegetable broth (such as Emeril's); 1/2 teaspoon salt; Injera:; 9 ounces teff whole-grain flour (about 2 cups); 4.5 ounces all-purpose flour (about 1 cup); 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 1/2 cups club soda; 3/4 cup plain yogurt; Cooking spray

Servings: persons

Chutney:
2 tablespoons olive oil
4 cups (1/2-inch) cubed peeled carrot (4 medium)
3/4 cup finely chopped shallots (about 3 large)
4 garlic cloves, minced
2 (3 x 1/2-inch) julienne-cut strips peeled fresh ginger
2 tablespoons sugar
2 tablespoons honey
1 tablespoon butter
4 cardamom pods, bruised
2 thyme sprigs
2 cups organic vegetable broth (such as Emeril's)
1/2 teaspoon salt
Injera:
9 ounces teff whole-grain flour (about 2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups club soda
3/4 cup plain yogurt
Cooking spray

1
To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
2
To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
3
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.

863

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Chutney:, 2 tablespoons olive oil, 4 cups (1/2-inch) cubed peeled carrot (4 medium), 3/4 cup finely chopped shallots (about 3 large), and more.

Yes, Teff Injera Bread With Carrot-Ginger Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Teff Injera Bread With Carrot-Ginger Chutney

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