½ kg carrot

15 g red chili pepper

30 g fresh ginger

2 cloves garlic

8 blanched almonds , slit into halves

60 g raisins

4 tsp salt

360 g sugar

¾ tsp ground cardamom

1 ½ cups vinegar

1 cup water

1

Scrape and grate the carrots, chop garlic and slice ginger into long strips.

2

Put the grated carrots, water, garlic and ginger in a deep pan and cook on a slow heat until tender and water is absorbed.

3

Stir well.

4

Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.

5

Pour in a clean jar and cork tightly. Serve after 2 days.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.