For 1.8kg of carrots:
1.8kg Carrots, grated
110g fresh root ginger, peeled and finely chopped
1 litre Cider vinegar
8 dried red chillies
2 tbsp coarsely crushed coriander seeds
4 cinnamon sticks
2 Star anise
60g coarse sea salt
3 heads of garlic, clove separated and peeled
500ml water
1.5kg granulated sugar
Or for 1kg of carrots:
1.kg Carrots, grated
90g fresh root ginger, peeled and finely chopped
0.8 litre Cider vinegar
5 dried red chillies
1.5 tbsp coarsely crushed coriander seeds
2 cinnamon sticks
1 Star anise
40g coarse sea salt
2 heads of garlic, clove separated and peeled
300ml water
1kg granulated sugar
Method
1. In a large bowl, mix together the grated carrot, ginger, cider vinegar, chillies, coriander seeds, cinnamon sticks, star anise and salt.
2. Cover the bowl with a clean tea-towel and set aside to marinate for 24 hours.
3. Pour the marinated carrot mixture into a large preserving pan. Add the garlic cloves and the water.
4. Bring to the boil, then reduce the heat and simmer for 10 minutes.
5. Stir in the sugar, bring back to the boil and boil hard for 45 minutes until the mixture becomes thick and jammy.
6. Take off the heat and ladle at once into hot sterilized jars with tightly fitting lids. Cover and set aside until serving.
Serves: makes 5x450g jars
