KEY POINTS:
This relish will store for up to a week and is a great condiment to have on hand for when friends pop over during the festive season
4 Tbs boiling water
2 Tbs tamarind pulp
250g carrots
250g red cabbage
75g ginger
2 tsp sea salt
2 tsp palm sugar
2 shredded hot chillies
2 tsp of salt
1 Tbs Thai fish sauce
150ml rice vinegar
150ml water
1 Pour the boiling water over the tamarind pulp. Leave for a few minutes then strain in a tea-strainer. Discard the pulp and keep the tamarind water.
2 Finely shred or grate carrots, cabbage and ginger. Put it in a bowl with the tamarind water and sea salt and leave overnight.
3 Drain off the liquid and add the palm sugar, shredded hot chillies, salt, Thai fish sauce, rice vinegar and water. Mix thoroughly. Store in an airtight jar in the fridge. Best made three days in advance and will store for up to a week, turning the jar over from time to time.
