Carrot Garlic Chutney Recipe

• 8 blanched Almonds (slit into halves)
• 60 grams Raisins
• 4 tsp Salt
• 360 g Sugar
• 15 g Red Chili Pepper
• 30 g Ginger
• 2 cloves Garlic (chopped)
• 3/4 tsp Cardamoms (crushed)
• 1 1/2 cups Vinegar
• 1/2 kg Carrot

• Take a sauce pan and add grated carrots, garlic and ginger.
• Simmer until water is absorbed.
• Stir well frequently.
• Mix cleaned raisins, sugar, salt, almonds, cardamoms and vinegar. Simmer until it thickens.
• Take a jar and pour in the stuff; cork it tightly.
• For better results serve it after 2 days.