Carrot Chutney

Peel the carrots and grate them coarsely

Remove the skin from the ginger and cut it into thin slices

Boil the brown sugar and water in a large saucepan over high heat

When the sugar is completely dissolved and the liquid is bright, add the carrot

Then, add the ginger and cilantro

Let it simmer over medium heat until the carrot is tender

Turn off the heat and add the vinegar

Mix well and let it cool in a glass bowl

Let it rest, covered, for one week in the refrigerator

Serve as an accompaniment to meats and poultry.