This is a pickle that we make at work, and use it as a accompiament to cold meats as well as a topping for hummus and monastery bread bruschetta, hummus recipe will follow sometime….

45ml olive oil

6 garlic cloves, finely chopped

3 chillis, finely chopped

10ml ground cumin

10ml ground coriander

5ml ground allspice

3kg carrots, peeled and finely grated

1.125l sugar

1l white vinegar

salt and freshly ground black pepper

1 Heat the oil in a heavy pot.

2 Add the garlic and chiliesfry 2 minutes.

3 Sprinkle in the spices. Cook for another minute or two.

4 Add the carrot, sugar, and vinegar, andsimmer gently over low heat for 40 minutes to 1 hour, or until the excess liquid has evaporated and the mixture is thick and syrupy.

5 Season with salt and pepper.The pickle should be hot and spicy, but sweet with a pronounced sourness

6 Spoon the pickle into sterilized glass jars with tight-fitting lids. Seal while the pickle is still hot, to create a vacuum.

enjoy

KD