Carrot Relish Recipe

This Carrot Relish Recipe transforms everyday carrots into a vibrant, sweet-and-sour condiment that brightens up any plate. Simmered slowly with fresh orange and lemon zest, cider vinegar, and aromatic coriander seeds, the grated carrots soften into a glossy, marmalade-like preserve that pairs exceptionally well with roast pork, sandwiches, or sharp cheeses.

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Carrot Relish Ingredients

• 5 cups Grated Carrots: Freshly grated is best for texture. This is the bulk of the relish.
• 1 Orange: You will need both the juice and the zest (peeled in strips).
• 1 Lemon: You will need both the juice and the zest (peeled in strips).
• 3/4 cup Sugar: Granulated white sugar works best to create the clear syrup.
• 3/4 cup Cider Vinegar: Provides the essential tangy “pickled” flavor.
• 1 1/2 cups Water: To cook the carrots down slowly.
• 1 1/2 teaspoons Crushed Coriander Seeds: Adds a citrusy, floral spice note.
• 1 1/2 teaspoons Mustard Seeds: Adds a savory pop and traditional pickle flavor.
• 1 1/2 teaspoons Salt: Balances the high sugar and acid content.

How To Make Carrot Relish

1. Prep Citrus: Using a vegetable peeler, remove the zest from the orange and lemon in long strips, avoiding the white pith. Stack the strips and slice them very thinly. Juice both fruits and set aside.
2. Combine Ingredients: In a large saucepan over medium heat, combine the sliced zest, citrus juices, grated carrots, sugar, cider vinegar, water, coriander seeds, mustard seeds, and salt.
3. Simmer: Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer. Stir occasionally to dissolve the sugar.
4. Reduce: Cook uncovered for about 45 minutes. The liquid should reduce significantly and become syrupy, glazing the carrots rather than drowning them.
5. Cool and Serve: Remove from the heat. Let the relish cool completely in the pan. Transfer to a jar or serving dish. It will thicken further as it cools.

Recipe Tips

• Zesting: When peeling the zest strips, try to get just the colorful outer skin. The white pith underneath is bitter. If you accidentally peel too much pith, scrape it off the back of the strip with a knife before slicing.
• Syrup: Watch the pot closely during the last 10 minutes. The bubbles will change from fast and watery to slow and glossy. That is when you know the sugar syrup has reached the right consistency.
• Grating: A standard box grater works well. If you grate the carrots too finely, they will turn to mush. A medium shred keeps some texture in the final relish.
• Seeds: Crushing the coriander seeds slightly (just cracking them) releases more flavor than leaving them whole, but don’t grind them to a powder.

What To Serve With Carrot Relish

• Roast Pork: The acidity cuts through the fat of a pork loin or ham perfectly.
• Cheese Board: Serve alongside sharp cheddar or aged gouda for a sweet-savory bite.
• Sandwiches: Use it in place of pickles on a turkey or ham sandwich.
• Hot Dogs: A unique, tangy alternative to traditional relish.

How To Store Carrot Relish

• Refrigerate: Store in a clean, airtight jar in the refrigerator. The high sugar and vinegar content acts as a preservative, so it will keep for up to 2 weeks.
• Flavor Development: Like most pickles and relishes, it tastes even better after sitting for 24 hours as the flavors meld.
• Freezing: You can freeze this relish in small containers for up to 3 months. Thaw in the fridge.

Carrot Relish Nutrition Facts

• Calories: ~60 kcal
• Fat: 0g
• Carbohydrates: 15g
• Protein: 1g
• Nutrition information is estimated per serving (approx 2 tbsp).

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