Spiced Carrot Relish for Jars Recipe

This spiced carrot relish is a celebration of color, crunch, and bold flavor. It’s a vibrant, tangy, and slightly spicy condiment made from shredded carrots, fresh herbs, and a blend of seasonings that bring out the natural sweetness of the vegetables while adding layers of complexity. Preserved in jars, it becomes a versatile addition to meals—served alongside rice, grilled meats, sandwiches, or even as a topping for crackers and cheese.

The process of making this relish is both practical and satisfying. It begins with fresh carrots, shredded to a fine texture that absorbs flavor beautifully. Aromatics like garlic, chili, and herbs are added to create depth, while vinegar and oil help preserve the mixture and give it a bright, punchy taste. Once packed into sterilized jars, the relish can be stored for weeks, making it ideal for meal prep, gifting, or simply keeping a delicious homemade condiment on hand.

This recipe is designed for batch preparation, yielding enough to fill several jars. It’s perfect for seasonal preservation, community sharing, or stocking your pantry with something homemade and full of character.

INGREDIENTS:

• Fresh carrots – 2 kilograms, peeled and finely shredded
• Red bell peppers or red chilies – 4–6, finely chopped (adjust to taste)
• Garlic cloves – 10, minced
• Fresh coriander leaves – 1 bunch, finely chopped
• Salt – 3 tablespoons (non-iodized preferred for preservation)
• Sugar – 2 tablespoons (optional, balances acidity)
• White vinegar – 1 cup
• Mustard seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Turmeric powder – 1 teaspoon
• Paprika or red chili powder – 1 teaspoon (optional, for heat and color)
• Cooking oil (sunflower or mustard oil) – 1½ cups
• Water – ½ cup (for softening the mixture slightly)

INSTRUCTION:

1. Prepare the vegetables Wash and peel the carrots. Shred them finely using a grater or food processor. Chop the red bell peppers or chilies into small pieces. Mince the garlic and finely chop the coriander leaves. Set all aside in separate bowls.
2. Toast the spices In a large, dry pan, toast the mustard seeds and cumin seeds over medium heat until they begin to pop and release aroma. This step enhances their flavor and adds a nutty depth to the relish.
3. Heat the oil and bloom the spices Add the cooking oil to the pan with the toasted seeds. Once hot, stir in the turmeric powder and paprika or chili powder. Let the spices bloom for 30 seconds, infusing the oil with color and flavor.
4. Add garlic and chilies Stir in the minced garlic and chopped chilies. Sauté for 2–3 minutes until the garlic is fragrant and slightly golden. Be careful not to burn it.
5. Incorporate the carrots Add the shredded carrots to the pan. Mix thoroughly to coat them in the spiced oil. Cook for 5–7 minutes, stirring often, until the carrots begin to soften but still retain some crunch.
6. Add vinegar, salt, sugar, and water Pour in the vinegar and water. Add salt and sugar. Stir well to combine. Let the mixture simmer for 10–15 minutes, uncovered, until the liquid reduces slightly and the carrots are tender but not mushy.
7. Add fresh coriander Stir in the chopped coriander leaves. Cook for another 2 minutes to let the herbs infuse their flavor. Turn off the heat and let the mixture cool slightly.
8. Sterilize the jars While the relish cools, sterilize your glass jars. Wash them thoroughly, then place them in a pot of boiling water for 10 minutes or heat them in a 120°C (250°F) oven for 15 minutes. Let them dry completely before filling.
9. Pack the relish Spoon the warm carrot mixture into the sterilized jars, pressing down gently to remove air pockets. Leave about ½ inch of space at the top. Seal tightly with clean lids.
10. Cool and store Let the jars cool to room temperature. Store in a cool, dark place for up to 4 weeks. Once opened, refrigerate and consume within 7–10 days.