SPICY CARROT CHUTNEY RECIPE

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 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.

SPICY PINEAPPLE CHUTNEY RECIPE

Ingredients:

1 heaped cup of long strips of Pineapple (Ananas), fresh 1 clove Garlic (Lasun), finely chopped 8 Dates (Khajoor) cut into thin and long strips 2 teaspoons Salt (Namak) 1/2 teaspoon Red chili pepper (Lal Mirchi) 1/4 teaspoon big Cardamoms (Elaichi Moti), ground 1 teaspoon Caramel syrup 3 teaspoons Raisins (Kishmish) 3/4 cup Vinegar (Sirka)

1 heaped teacup Sugar (Cheeni) 1 cup Water

How to make pineapple chutney:

Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed. Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a
little thick.

Mix raisins and caramel syrup and cook for a few minutes. Pur into a jar.

This chutney can be kept for one year.

Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.