Carrot and Cumin Relish

Sauces / Marinades , Vegetarian , Vegan , Preserves


4 medium carrots grated (Ettrick Gardens)

1 tsp sea salt

1 tsp cumin seeds

1 tsp coriander seeds toasted and crushed.

3/4 cup wild thyme honey (Blueskin Bay Honey)

Salt and pepper to season 

1/2 cup apple cider vinegar

1 tsp chilli flakes

1 Tbsp cornflour 


In a large saucepan mix all the ingredients except carrots and cornflour. Bring to the boil over med-high heat.

Mix cornflour and a little water in a bowl to create a paste.  Add cornflour paste to boiling mixture. Stir, allow mixture to boil over to a med to high heat, then add the carrots and boil for a further 5-6 mins.

Remove from the heat and put into jars and keep refrigerated.


Recipe from Elizabeth Marshall


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