Tuesday, 13 October 2015

apple, carrot, garlic & ginger relish

apple, apple cider vinegar, apple recipes, autumn, carrot, curry, turmeric, coriander, garlic, ginger, recipes, seasonal recipes, garam masala, chutney, preserves, relishes, preserving,
apple, carrot & garlic relish
A taste of Autumn days - apple, carrot and garlic relish. Using local Limousin apples scrumped while out walking with Mr Eric le chien (from a friend's garden), flavoured with a hint of curry spice, garam masala and a good measure of ginger and garlic too. One of my favourite ways of spending a few hours on a chilly Autumn afternoon; occupying my mind with the relaxing task of peeling, chopping and the occasional stir. The best thing is of course ending up with a bountiful supply of jars filled with relishes, chutneys and preserves that you can give away to friends and use to stock up the larder to see you through the winter months ahead. 

This relish is great in sandwiches, with cheese, served with curries, and stirred into gravies and stews. Bon appetit! 


apple, carrot, garlic & ginger relish


preparation time: 15 minutes

cooking time: 45 - 60 minutes (depending on the size of your pan and the moisture in your ingredients)
makes: about 8 x 1lb jars 

cooking hints and tips:


you can change the mix of spices in this recipe to your personal preference. I have made this before with cinnamon sticks, crushed cardamon pods and star anise too.


you can scale the recipe up easily - but you will probably need to increase the cooking time. It's cooked when the relish is darker in colour, thickened and a loose jam texture. 


ingredients: 

1kg apple - peeled, cored & finely chopped
800g grated carrot 
1 litre wine vinegar/apple cider vinegar 
1.5kg sugar
2 tbsp curry powder
1 tbsp garam masala 
1 tbsp ground turmeric
1/2 tbsp hot chilli powder 
1 head garlic - cloves peeled & crushed 
100g fresh ginger - finely chopped/grated 
1 tbsp sea salt 

method: 

add all the ingredients to a large sauce pan/preserving pan, bring to the boil for about 45 minutes, stirring regularly (see cooking hints & tips).

when it's cooked pour carefully into clean, sterilized jars and seal. Store in a cool dark place. Once opened keep in the fridge. 


adapted from Sophie Grigson's spiced carrot and garlic chutney



apple, apple cider vinegar, apple recipes, autumn, carrot, curry, turmeric, coriander, garlic, ginger, recipes, seasonal recipes, garam masala, chutney, preserves, relishes, preserving,
local Limousin apples
apple, apple cider vinegar, apple recipes, autumn, carrot, curry, turmeric, coriander, garlic, ginger, recipes, seasonal recipes, garam masala, chutney, preserves, relishes, preserving, Eric le chien, forests, walking, nature, Limousin,
Autumn days in the Limousin
Eric le chien
Eric le chien - trying to hypnotize me to give him snacks. Look into my eyes, not around the eyes...
Eric le chien exploring in the forest 
forest, Limousin, ferns, autumn, seasons, wood, France, nature, de tout coeur limousin, Creuse,
Autumn ferns



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Credit Crunch Munch

Tasty Tuesdays on HonestMum.com

No Waste Food Challenge
with Elizabeth's Kitchen Diary and Veggie Desserts

6 comments:

  1. This sounds fantastic! Another great entry to the No Waste Food Challenge. Such lovely flavours in this relish.

    ReplyDelete
    Replies
    1. thanks so much - thanks for hosting too - a great link up :)

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  2. What a glorious chutney! I've not made any for ages as my preserves shelf is full but I love the flavours in this one.

    Thanks for sharing with #creditcrunchmunch

    ReplyDelete
    Replies
    1. thank you Helen - always on the look out for new and interesting ideas - will pop over to your blog too :)

      Delete
  3. I'm American. Is that really 3 lbs of sugar?! Yikes

    ReplyDelete
    Replies
    1. it is - it makes a lot of jars though - at least 8

      Delete

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