Gingered-Up Carrot Relish

• 6 grams Yellow Mustard Seeds
• 12 grams Coriander Seeds, Slightly Crushed
• 6 grams Cardomom Seeds, Taken From The Pods
• 1 kilogram Carrots, Topped, Tailed, Peeled And Grated
• 2 whole Cooking Apples, Peeled, Cored And Grated
• 30 grams Fresh Ginger, Peeled And Finely Chopped (Adjust To Taste)
• 2 whole Oranges, Zest Grated, Juice Squeezed
• 240 milliliters Cider Vinegar
• 250 grams Light Soft Brown Sugar

1. Sterilize seven or eight 125 gram/4 ounce canning jars and lids according to standard safe canning practice.
2. 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.
3. Add the carrots and apples into the pan, stirring to combine. Add the ginger, orange zest and juice, vinegar and sugar. Heat and stir well to combine and dissolve the sugar.
4. Cook for around 10 minutes over a low heat to soften the carrots and apple. Then 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. Remove from heat.
5. Pour the mixture into the sterilized jars and seal according to safe canning practices. The shelf life is relatively short. It will keep for up to 3 months in a cool place and should be refrigerated after opening.
6. The flavour of the relish is amazing. The orange really comes through, finishing with a great big hit from the ginger.
7. Try stirred into plain yoghurt as part of the relishes to serve with curry.

yellow mustard seeds, coriander seeds, cardomom seeds, kilogram carrots, cooking apples, fresh ginger, oranges, milliliters cider vinegar, brown sugar

Taken from tastykitchen.com/recipes/canning/gingered-up-carrot-relish/ (may not work)