Indian carrot and ginger chutney with almonds

Ingredients

• 500 g of carrots
• 15 grams of red chili peppers
• 30 g of fresh ginger
• 2 cloves of garlic
• 8 blanched almonds, cut in half
• 60 g of grapes (4 tablespoons)
• 360 grams of sugar
• ¾ cup of finely ground cardamom
• 360 ml of vinegar
• 20 cl of water
• salt (about 4 tablespoons, or to taste)

Peel and grate the carrots, and finely chop the garlic and ginger into long strips.

Place the carrots, water, garlic, and ginger in a deep saucepan and cook over low heat, stirring constantly, until the water has evaporated.

Add the vinegar, sugar, salt, chili flakes, grapes, almonds, and cardamom, then cook until the mixture thickens slightly.

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Serve after a 2-day rest period.