Indian Spicy Carrot Chutney

Ingredients:

    
  • 1/2 kilo (~1 lb) Carrot (Gajar) 
  • 15 grams (~1/2 oz) Red chili pepper (Lal Mirchi) (1/2 tsp) 
  • 30 grams (~1 oz) fresh Ginger (Adrak) (2 tsps long strips) 
  • 2 cloves Garlic (Lasun) 
  • 8 blanched Almonds (Badam), slit into halves 
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps) 
  • 4 teaspoons Salt (Namak) 
  • 360 grams (~13 oz) Sugar (Cheeni) (2 cups) 
  • 3/4 teaspoon crushed Cardamoms (Elaichi Moti) 
  • 360 ml (1 1/2 cups) Vinegar (Sirka) 
  • 240 ml (1 cup) Water 

Method:
  1. Scrape and grate the carrots, chop garlic and slice ginger into long strips.
  2. 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.
  3. Stir well.
  4. Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
  5. Pour in a clean jar.
Preserve appropriately.
Serve after 2 days.

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