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Carrot Chutney

Chef.Foodie's picture
Ingredients
  Carrots 1⁄2 Kilogram, grated
  Black raisins 2 Tablespoon, dried
  Minced garlic 1 Teaspoon
  Minced ginger 1 Teaspoon
  Chilly powder 2 Tablespoon (Adjust Quantity As Per Taste)
  Turmeric powder 1⁄2 Teaspoon
  Cloves 3
  Black cardamoms 3
  Cinnamon stick 1 Inch
  Jaggery 1 Teaspoon (1 Small Piece)
  Vinegar 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Tablespoon (Adjust Quantity As Per Taste)
Directions

1. Spread the carrot gratings on a plate and keep this in the sun for a few hours or until the gratings are dry and there is no moisture left.
2. Tie the spices in a spice bag (or a thin muslin cloth) along with the ginger and garlic.
3. Pour the vinegar into a thick-bottomed saucepan. Add the turmeric, chilly powder, salt, jaggery and spice bag. Boil this for three to five minutes. Cool, remove spice bag, squeeze to get all the liquid, and discard bag.
4. Cool the spiced vinegar, pour over the carrots, mix thoroughly and bottle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Chutney
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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