Raspberry vinegar

Carrot chutney

• 100 GRAM RASPBERRIES
• 1 CUP WHITE VINEGAR
• 1 TBSP SUGAR

• 250 GRAM CARROTS, grated
• 2 CLOVES GARLIC, chopped
• 50 GRAM RAISINS
• 2 TBSP SUGAR
• PIECE OF GINGERROOT
• 1/2 CUP VINEGAR
• 1 STAR ANIS
• 1 TSP CHILI POWDER
• 1/2 TSP CUMIN POWDER
• 1/2 TSP SALT

Heat the vinegar and dissolve the sugar in it; allow it to cool down. Put the vinegar in a small bottle together with the raspberries. Store the bottle in a cool, dark place for 4 weeks. Shake it each week.

Put all ingredients together and bring this to the boil. Simmer on very low heat for 1 hour. Take the star anis out, p.ut the chutney in a glass jar and keep it in the refrigerator.

Carrot chutney is a recipe from Punjab, in the North of India. On the 16th of May 1975, India incorporates Sikkim, another small state in the North, after the majority of the Sikkim population had voted for joining India in a referendum. Click on culinary calendar for more links between cooking and historical events.