CARROT & GREEN CHILLI RELISH
PREP + COOK TIME 1 HOUR 10 MINUTES MAKES 2 CUPS
¼ cup (60ml) olive oil
4 medium carrots (500g), peeled,
1 large onion (200g), sliced thinly 2 cloves garlic, chopped
3 teaspoons cumin seeds
3 teaspoons ground coriander
1 cup (220g) firmly packed
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.