|Blanched almonds||25 Gram, slit into halves|
|Vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Red chili powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Cardamoms||3⁄4 Teaspoon, crushed|
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.
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.
9 Serve after 2 days.