CAR­ROT & GREEN CHILLI REL­ISH

PREP + COOK TIME 1 HOUR 10 MIN­UTES MAKES 2 CUPS

The Australian Women’s Weekly Food Magazine - - Weekday Do−It−Yourself -

¼ cup (60ml) olive oil

4 medium car­rots (500g), peeled,

grated coarsely

1 large onion (200g), sliced thinly 2 cloves gar­lic, chopped

3 tea­spoons cumin seeds

3 tea­spoons ground co­rian­der

1 cup (220g) firmly packed

brown su­gar

½ cup (125ml) white wine vine­gar 2 tea­spoons salt

1 fresh long green chilli, sliced thinly

1 Heat oil in a large heavy−based saucepan over medium−high heat. Add car­rot, onion, gar­lic and spices; cook, stir­ring, for 5 min­utes or un­til car­rot has soft­ened.

2 Add su­gar; cook, stir­ring, for 1 minute or un­til dis­solved. Re­duce heat to low; cook for 30 min­utes or un­til re­duced and sticky.

3 Add vine­gar, salt and chilli; stir to com­bine. Bring to the boil; boil for 1 minute. Re­turn heat to low; cook, stir­ring oc­ca­sion­ally, for a fur­ther 15 min­utes or un­til liq­uid has re­duced by two−thirds and draw­ing a spoon across the bot­tom of the pan clears a path that fills rapidly with syrupy juices. 4 Spoon rel­ish into hot ster­ilised jars. Seal while hot.

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