Directions ::..

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.