Carrot Relish

This delicious carrot relish is sweet and slightly tangy. It is delicately flavoured with ginger and cardomon and tastes wonderful with cheese and cold meats. We love to serve it in cheese sandwiches. It's a beautiful colour and looks very pretty with cheese and bread. Most afternoon tea flavours are quite delicate and so this relish is perfect, adding colour and flavour without being over-powering.  

It's easy to make, so long as you don't leave the kitchen. It's one of those things that you need to keep an eye on or it can easily catch on the pan.

Carrot Relish

Level: Easy
Time: Up to 40 minutes (not including cooling)
Makes about 1/2 cup
Keeps for up to 3 weeks in the fridge.

1 scant cup (110g) very finely grated carrot
1/4 cup (60ml) water
1 1/2 tablespoons sugar
1/4 tablespoon grated fresh ginger
Seeds from 2 cardomom pods, crushed
1/2 cup (120ml) white wine vinegar
Pinch of salt

  1. Put the sugar and the water in a pan and bring it to the boil. Stir to dissolve the sugar.

  2. Once it has reached the boil, turn right down to a simmer. Keep the vinegar on one side, but add all the other ingredients.

  3. Simmer very gently for 20 minutes. Keep an eye on it. The liquid should reduce to virtually nothing, but you don't want it to catch on the pan. If you think it is going to catch, you can always add just a drop of water.

  4. Now add the vinegar and increase the heat to medium. Stir occasionally until the liquid has reduced and the mixture is thick and moist. This will take about 10 minutes (perhaps more if you added water).

  5. When there is no excess liquid left to speak of it is ready. Keep the carrot relish in a small sterilized screw top jar in the refrigerator.

If you loved our Carrot Relish, you might like to try our Tomato Chutney Recipe