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Carrot Chutney Recipe

Carrot Chutney Ingredients:

  • Carrot Chutney Recipe
    Carrot Chutney Recipe

    1/2 kilo Carrot (Gajar)

  • 15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun)
  • 8 blanched Almonds (Badam), slit into halves
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 4 teaspoons Salt (Namak)
  • 360 grams Sugar (Cheeni) (2 cups)
  • 3/4 teaspoon crushed Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 1 cup Water

How to make carrot chutney:

  • Scrape and grate the carrots, chop garlic and slice ginger into long strips.
  • 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.
  • 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.
  • Carrot Chutney is ready to serve.

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