Spicy Carrot and Almond Relish.

On Saturday I also made a batch of this lovely sweet, sticky and mildly spiced relish. I cannot claim this recipe as my own, although it has been adapted very slightly from the original recipe, but only because I didn't have any coriander seeds or fresh ginger in the house!

Spicy Carrot and Almond Relish
makes 1 1/2 lbs

1 tspn Garam Masala powder
1 1/4lb carrots, grated
1 tspn ground ginger
7 oz caster sugar
finely grated rind and juice of 1 lemon
4 fl oz white wine vinegar
5 tbspn water
2 tbspn runny honey
1 1/2 tspn salt
2 oz flaked almonds

1. Put the spices, sugar, lemon rind and grated carrots in a bowl and mix to combine.
2. Put the lemon juice, vinegar, water, honey and salt in a jug. Stir until the salt has dissolved. Pour over the carrot mixture. Mix well, cover, and leave in the fridge for 4 hours.
3. Put the carrot mixture in a large pan. Slowly bring this to the boil, then reduce the heat and simmer for 15 mins until the carrots are tender.
4. Increase the heat and boil for 15 mins, or until most of the liquid has evaporated and the mixture is thick. Stir frequently to prevent it from sticking.
5. Put the almonds in a frying pan and toast over a low heat until golden. Gently stir the almonds into the relish.
6. Spoon the relish into warmed sterilized jars. Cover and seal.
7. Leave for at least a month before using. Once opened store in the fridge.