3 lb finely grated carrots
2″ fresh ginger, chopped
1 large lemon, grated with rind and juice
4–6 fresh chopped chillies
12 tablespoon mustard seeds (white if possible)
2 heaped teaspoons cumin powder
1 heaped teaspoon turmeric
3 heaped teaspoons coriander
1 heaped teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
8 tablespoons olive oil
180ml malt vinegar
2 tablespoons balsamic vinegar
4 tablespoons tomato purée
6 oz brown sugar
Heat the oil, add the mustard seeds and pop them.
Add alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
Add the remainder of the ingredients and give a good stir.
Cover and simmer for about 2 hours.
Ladle into hot, sterilized jars, adding a little extra oil, and seal.
Label with contents when fully cool.