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.