Ginger, Fresh Root, finger sized
, Peeled and shredded
Wash 7-8 125g/4oz jars and put into a warm oven to dry and sterilise.
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.
Peel and grate the carrots and apples and add to the pan, stirring to combine.
Add the ginger, orange zest and juice, the vinegar and sugar. Stir well to combine and dissolve the sugar. Cook for around 10 minutes over a low heat to soften the carrots and apple.
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.
Jar up into the small jars as the shelf life is relatively short.
The flavour of the relish is amazing - the orange really comes through finishing with a great big hit from the ginger. Try stirred into plain yoghurt as part of the relishes to serve with curry.
How long will it take to make?
7 125g/4oz jars
Look after it
Keep out of direct light and use within 3 months. Refrigerate after opening