Ever since I stopped relying on a slab of meat to be the main component and “highlight” of my meals I have become more creative, eat a more diverse diet and ridiculously more experimental with the plethora of diversity the plant world offers. A favourite these days is a creamy hummus, fragrant pesto and also ……………spicy, tart relishes.
YOU NEED
200 grams carrots, peeled and grated
1 small brown onion, peeled and roughly chopped
1 teaspoon minced ginger
1 teaspoon sugar
1 teaspoon salt
juice of 1 small lime (you are after 1-2 tablespoons juice)
1 small red chilli, seeds out and finely diced
1 bunch coriander, washed and roughly chopped
YOU DO
Blend all ingredients except for half of the bunch of coriander and the chilli.
Stir the other half of the coriander and the chilli through the mixture.
Serve as a condiment, as spread in a salad sandwich or on a grainy biscuit or any way you would normally have relish.
Serves: Makes about 1 cup of relish.
Time: Takes me about 20 mins.
Freeze: N/A
