Carrot Garlic Chutney

• Soak the almonds in water for one hour.
• Cut the almonds into half and keep aside.
• Shred the carrot into in a bowl.
• Slice the garlic cloves and ginger and store it in different bowls.
• Crush the green cardamom using a crusher.
• To a pan on a moderate flame sprinkle some water.
• Add shredded carrots, sliced garlic, and ginger to the pan. Turn the flame to minimum and keep stirring the mixture till the water is absorbed.
• Add the other ingredients sugar, raisins, salt as required, soaked and split almonds, crushed cardamom seeds, red peppers, and white vinegar and toss gently.
• Cook on a low flame till you get a consistent thick mixture.
• Your carrot garlic chutney is ready.
• Allow it to cool and then pour it into an air tight jar.

Trivia:

• The orange color of the carrot is due to the presence of beta-carotene which transforms into Vitamin A.
• Did you know that carrots can be of colors other than orange? Surprisingly they can also be white, red, yellow and purple.