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Carrot Chutney

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Ingredients
  Carrot 1⁄2 Kilogram
  Ginger 2 Teaspoon
  Blanched almonds 25 Gram, slit into halves
  Sugar 350 Gram
  Vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Red chili powder 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Raisins 50 Gram
  Salt 4 Teaspoon
  Cardamoms 3⁄4 Teaspoon, crushed
Directions

GETTING READY
1 Scrape the carrots using a vegetable peeler.
2 Grate the carrots, in a food processor or with a hand held grater.
3 Chop the garlic.
4 Cut the ginger into long strips.

MAKING
5 In a deep pan, put the grated carrots, garlic and ginger and cook on a low heat until tender and dry.
6 Stir frequently.
7 Add in the vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook until it is a little thick.
8 Transfer in a clean jar and cover tightly.

SERVING
9 Serve after 2 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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