Carrot Chutney Recipe
Ingredients
| Carrots | 1/2 Kilogram, grated | |
| Raisins | 2 Tablespoon, dried | |
| Garlic | 1 Teaspoon, minced | |
| Ginger | 1 Teaspoon, minced | |
| Chilly | 2 Tablespoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Cloves | 3 | |
| 3 black cardamoms | ||
| Cinnamon | 1 Inch | |
| A small piece of jaggery | ||
| Vinegar | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Tablespoon | |
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.
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.
Chef
