Spicy Carrot Chutney
December 2nd, 2009
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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:
- First of all scrape and grate the carrots, chop garlic and slice ginger into long strips.
- 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.
- 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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