Kashmiri Chutney

Published under: Chutneys and Sauces

Sugar – 2/3 cup
Salt – 1 tsp
Malt Vinegar – 250 ml
Garlic – 200 gms, peeled
Ginger – 200 gms, peeled
Carrots – 200 gms, peeled
Black mustard seeds – 1/2 cup
Red chillies – 20 to 30

1. Dissolve the sugar and salt in the vinegar.
2. Then grind all the ingredients to a fine paste.

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