Spicy Carrot Chutney | Indian Food and Recipes

Spicy Carrot Chutney

Spicy Carrot Chutney is a departure from the usual carrot or gajar ki chutney. Carrots are the red-orange root plant. Generally we make halwa, achar and salad from the carrot. This is a healthy and tasty vegetable. Here is an easy recipe to help you learn how to prepare carrot ki chutney. 

Ingredients for making spicy carrot chutney:

• ½ kilo carrot ( gajar)
• 15 gms red chili pepper ( lal mirchi) (1/2 tsp)
• 30 gms fresh ginger (adrak) (2 tsps long strips)
• 2 cloves garlic (lasun)
• 8 blanched almonds (badam), slit into halves
• 60 gms raisins (kishmish)  (4 tsps)
• 4 tsps salt (namak)
• 360 gms sugar (cheeni) (2 cups)
• ¾ tsp crushed cardamoms (elaichi moti)
• 1½ cups vinegar (sirka)
• 1 cup water 

How to make spicy carrot chutney:

1. First of all scrape and grate the carrots, chop garlic and slice ginger into long strips.
2. Then put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed. Stir well.
3. Now add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.

Pour in a clean jar and cork tightly. Serve after 2 days.

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