SPICY CARROT CHUTNEY RECIPE

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

• Scrape and grate the carrots, chop garlic and slice ginger into long strips.
• 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.
• Stir well.
• Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
• Pour in a clean jar and cork tightly. Serve after 2 days.

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