Recipe to make spicy carrot Chutney

Ingredients
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
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.