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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

Description

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