Jam and Preserve Recipes
Gingered Up Carrot Relish
A delicious relish to ginger up cheese sandwiches or serve with curry
Ingredients
Carrots,
topped, tailed and peeled
topped, tailed and peeled
2lb 3oz
1 kg
Apples, Cooking
2 each
Orange, Zest and Juice,
Large, zest and juice
Large, zest and juice
2 each
Sugar, Soft Brown
9 oz
250 g
8 fl oz
240 ml
2 tsp
Cardomom Seeds,
removed from the pods
removed from the pods
2 tsp
Coriander Seeds,
Whole
Whole
2 tsp
Ginger, Fresh Root, finger sized,
Peeled and shredded
Peeled and shredded
1 each
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Method
- Wash 7-8 125g/4oz jars and put into a warm oven to dry and sterilise.
Place the mustard seeds, coriander seeds and cardomom seeds into a dry heavy bottomed pan and set over a low heat to toast the seeds for a few minutes. This helps to release the oils from the seeds, increasing the flavour.
Peel and grate the carrots and apples and add to the pan, stirring to combine.- Add the ginger, orange zest and juice, the vinegar and sugar. Stir well to combine and dissolve the sugar. Cook for around 10 minutes over a low heat to soften the carrots and apple.
Turn the heat up a little and cook until the liquid has nearly evaporated and the mixture is syrupy - around 15-20 minutes. Stir from time to time and take care not to let the mixture burn.- Jar up into the small jars as the shelf life is relatively short.
- The flavour of the relish is amazing - the orange really comes through finishing with a great big hit from the ginger. Try stirred into plain yoghurt as part of the relishes to serve with curry.
How long will it take to make?
Preparation time:
20 mins
Cooking time:
30 mins
Total time:
50 mins
Soaking overnight
not included in total time
How much?
7 125g/4oz jars
Look after it
Keep out of direct light and use within 3 months. Refrigerate after opening
Useful links
Jar this relish in small amounts the 125ml 4oz round jar is perfect
