Spicy Carrot Chutney Recipe


Carrot (Gajar)   :-   ½ kilo

Red Chili powder (Lal Mirch) :-  ½ tsp

Ginger fresh (Adrak)   :- 30 gms, cut in long strips

Garlic (Lasun) :-  2 cloves

Blanched almond (Badam) :-  8 nos, cut in half

Raisins (Kishmish) :-     60 gms or 4 tsp

Salt (Namak)   :-  4 tsp

Sugar (Cheeni) :-  360 gms or 2 cups

Cardamoms Crushed (Elaichi Moti) :-   ¾ tsp

Vinegar (Sirka)  :-  11/2 cups

Water  :- 1 cup

Method of Preparation

1)   Take carrots, scrape and grate it. Garlic needs to be chopped and ginger needs to be sliced into long strips

2)   Put all these things in water and cook it on low flame. Keep cooking it till it is tender and complete water is soaked up.

3)   Keep stirring it well.

4)   In this add salt, sugar, vinegar, almonds, cardamoms, raisins and keep cooking till it is little thick.

5)   Once done, pour this into a jar and close it with lid tightly. This can be served after 2 days.

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