Homemade Christmas gifting: Spicy Carrot and Chilli Relish

Posted on 19 December, 2019

Want to give a gift from the heart (and the kitchen) this year? 

As I’ve gotten older, I’ve started to feel differently about gift-giving.

Or maybe it’s because as you get older, you no longer need ‘stuff’. Or maybe it’s because you start to appreciate the little things more.

Gift-giving doesn’t mean you have to go out and spend lots of money to make someone feel special.

There is something about receiving a handmade or home-baked gift all wrapped up with a beautiful gift tag. It has thoughtful written all over it!

Here is the third in a series of recipes you can whip up quickly and easily. Perhaps consider doubling the recipes so you get more bang for your buck and get all your gifts done in one hit!

This spicy carrot and chilli relish is perfect for antipasto boards or to take a sandwich to the next level (try it with leftover ham!) and will keep for up to two weeks in the fridge once opened.

Ingredients

• 4 medium carrots (approx. 500g), peeled and grated
• ¼ cup olive oil
• 1 large onion, sliced thinly
• 3 teaspoons ground cumin seeds
• 3 teaspoons ground coriander
• 2 gloves of crushed garlic
• 1 cup caster sugar
• ½ cup white wine vinegar
• 2 teaspoon salt
• 2 long green chillies (1 if you don’t like it hot), sliced thinly, seeds in

Method

In a medium heavy-based saucepan, heat the oil over medium heat. Add the onion, garlic, carrot and spices and cook off for 5 minutes or until the carrot softens.

Add the sugar and cook, stirring until dissolved. Reduce the heat to low and cook for 30 minutes or until the mixture has thickened. Stirring occasionally to prevent sticking.

Add the vinegar, chilli and salt and stir. Bring to the boil and boil for 1 minute. Turn to low and cook for a further 15 minutes, stirring occasionally or until the liquid has reduced by two thirds.

Using hot sterilised jars, spoon in the relish and seal while hot.

Top the jars with a piece of fabric or paper and tie with ribbon and gift tag.

Makes 2 cups.

READ BELINDA’S Homemade Christmas gifting: Rhubarb Jam RECIPE HERE.

Photography: Tim Bean