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
Preparation:
● 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.