Date Carrot Chutney Recipe
Ingredients
| Dates | 1/4 Kilogram | |
| Carrots | 1/4 Kilogram | |
| Brown sugar | 1/2 Kilogram | |
| Raisins | 125 Gram | |
| Vinegar | 2 1/2 Cup (16 tbs) | |
| Salt | 2 1/2 Teaspoon | |
| Onion | 1 Large (Grind in vinegar) | |
| Ginger | 1 Inch (Grind in vinegar) | |
| Garlic | 3 Clove (5gm), minced (Grind in vinegar) | |
| 1 tbsp chilly powder | ||
| Coriander powder | 1 Tablespoon (Grind in vinegar) | |
| Cinnamon | 1/2 Inch (Grind in vinegar) | |
| Cloves | 3 (Grind in vinegar) | |
| Cardamoms | 2 Large (Grind in vinegar) | |
Directions
1. Stone the dates and cut into small pieces. Scrape, wash and cut the carrots to 1/2"-1" length pieces or to desired size. Clean the raisins.
2. Steam cook the carrots. When soft, remove from fire, and spread the pieces on a cloth to absorb moisture. Allow the pieces to get cool.
3. Mix together the ground paste, dates, carrots and the rest of the ingredients. Cook all together until the mixture reaches a chutney consistency.
4. Remove from fire, cool and bottle.
2. Steam cook the carrots. When soft, remove from fire, and spread the pieces on a cloth to absorb moisture. Allow the pieces to get cool.
3. Mix together the ground paste, dates, carrots and the rest of the ingredients. Cook all together until the mixture reaches a chutney consistency.
4. Remove from fire, cool and bottle.
Chef
