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Gajjar ki Chutney
Preparation info
- Difficulty
Easy
- Ready in
50 hr
Appears in
Published 1990
A sweet ‘n’ sour carrot chutney with raisins—makes an excellent sandwich spread.
Ingredients
1 kg 2¼ lb 700 g 3½ cup
Method
Preparation
THE CARROTS: Peel, wash and grate. Keep in the sun for 30 minutes to draw out the moisture.
THE PASTES: Put the ginger and garlic pastes in muslin and squeeze out the juice. Discard the residue.
Cooking
Mix sugar with vinegar in a kadhai and boil until it dissolves. Add carrots