Ingredients
- 750 g frozen or fresh carrots julienne
- 250 g apricot jam
- 15 – 30 ml green chilli, finely chopped
Method
Place all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer uncovered for 20 – 30 minutes or until reduced and sticky.
Serve with roast lamb or any cold meats of your choice. It also makes a lovely addition to a cheese platter.
Yields about 750 ml jam
