3 lb finely grated carrots
\n2″ fresh ginger, chopped
\n1 large lemon, grated with rind and juice
\n4\u20136 fresh chopped chillies
\n12 tablespoon mustard seeds (white if possible)
\n2 heaped teaspoons cumin powder
\n1 heaped teaspoon turmeric
\n3 heaped teaspoons coriander
\n1 heaped teaspoon chili powder
\n1 teaspoon black pepper
\n1 teaspoon salt
\n8 tablespoons olive oil
\n180ml malt vinegar
\n2 tablespoons balsamic vinegar
\n4 tablespoons tomato pur\u00e9e
\n6 oz brown sugar<\/p>\n
Heat the oil, add the mustard seeds and pop them.
\nAdd alll the other spices and fry for about 2 minutes, add lemon juice and vinegar and mix altogether.
\nAdd the remainder of the ingredients and give a good stir.
\nCover and simmer for about 2 hours.
\nLadle into hot, sterilized jars, adding a little extra oil, and seal.
\nLabel with contents when fully cool.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 lb finely grated carrots 2″ fresh ginger, chopped 1 large lemon, grated with rind and juice 4\u20136 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…<\/p>\n