Carrot Ketchup

Ingredients

Makes 350 ml

• 200g carrots

• 1 small onion

• 1/2 inch fresh ginger

• 2 tbsp vegetable oil

• 1/2 tsp ground coriander

• 1/4 tsp ground cumin

• 1/4 tsp ground turmeric

• 1 heaped tbsp light brown sugar

• 2 tbsp honey

• 3 tbsp cider vinegar

• 4 tbsp water

• generous pinch of salt and black pepper

Method

Start by peeling and chopping the carrots into roughly 1/2 inch slices and add to a pan of boiling water for 15 mins until soft.

Whilst these are boiling away roughly chop the onion and finely chop the ginger (or grate). Now in a frying pan add the vegetable oil, cumin, coriander and turmeric and fry for a minute until it becomes fragrant. Add in the onion and ginger and turn to low to sweat for 8 - 10 minutes until the onion has softened but not browned.

By now the carrots should be soft so drain them and add to a blender with the onion mixture and the remaining ingredients. Now just whizz up for a minute or two until it has the consistency of ketchup.

Pour into a clean jar or bottle and keep in the fridge, it should last 2 weeks if you haven't eaten it all by then.