Ingredients
- 4 medium carrots grated (Ettrick Gardens)
- 1 tsp sea salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds toasted and crushed.
- 3/4 cup wild thyme honey (Blueskin Bay Honey)
- Salt and pepper to season
- 1/2 cup apple cider vinegar
- 1 tsp chilli flakes
- 1 Tbsp cornflour
Carrot and Cumin Relish
Method
- In a large saucepan mix all the ingredients except carrots and cornflour
- Bring to the boil over med-high heat
- Mix cornflour and a little water in a bowl to create a paste
- Add cornflour paste to boiling mixture
- Stir, allow mixture to boil over to a med to high heat, then add the carrots and boil for a further 5-6 mins
- Remove from the heat and put into jars and keep refrigerated
Comments
Recipe from Elizabeth Marshall
