This recipe comes from a book I just found. It is called 400 Sauces, Dips, Dressings, Jams, Jellies, Chutneys, Relishes, and Pickles. If you like to play in the kitchen and create really tasty ingredients, I highly recommend this book. A great find!
Ingredients:
1 tablespoon coriander seeds
1¼ pounds carrots, grated
2 ounces fresh ginger root, finely shredded
1 cup sweetener of choice
finely grated rind and juice of 1 lemon
½ cup white wine vinegar
5 tablespoons water
2 tablespoons honey
1½ teaspoons sea salt
½ cup sliced almonds
Directions:
1. Crush the coriander seeds using a mortar and pestle. Put them in a bowl with the carrots, ginger, sweetener, and lemon rind and mix together well to combine.
2. Put the lemon juice, vinegar, water, honey and salt in a pitcher and stir until the salt has dissolved. Pour over the carrot mixture. Mix well, cover, and leave in the refrigerator for 4 hours.
3. Transfer the chilled mixture to a heavy saucepan. Slowly bring to a boil, then reduce the heat and simmer for 15 minutes until the carrots and ginger are tender.
4. Increase the heat and boil for 15 minutes, or until most of the liquid has evaporated and the mixture is thick. Stir frequently towards the end of the cooking time to prevent the mixture from sticking to the pan.
5. Put the almonds in a frying pan and toast on a low heat until just beginning to color. Gently stir into the relish, taking care not to break the almonds.
6. Spoon the relish into sterilized jars, cover and seal. Leave at least 1 month, and use within 18 months. Once opened, store in the refrigerator.
Makes 1½ pounds