Categories: chutney

Ingredients

• 1/2 kilo Carrot (Gajar)
• 15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
• 30 grams fresh Ginger (Adrak) (2 tsps long strips)
• 2 cloves Garlic (Lasun)
• 8 blanched Almonds (Badam), slit into halves
• 60 grams Raisins (Kishmish) (4 tsps)
• 4 teaspoons Salt (Namak)
• 360 grams Sugar (Cheeni) (2 cups)
• 3/4 teaspoon crushed Cardamoms (Elaichi Moti)
• 1 1/2 cups Vinegar (Sirka)
• 1 cup Water

Directions

1. How to make carrot chutney:

2. • Scrape and grate the carrots, chop garlic and slice ginger into long strips.

3. • Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.

4. • Stir well.

5. • Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.

6. • Pour in a clean jar and cork tightly. Serve after 2 days

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