Carrot Chutney

(MAKES 1 POT)

• 450 g/1 1b carrots, grated
• 1 onion, grated
• 45 ml/3 tbsp chopped mint
• 2.5 cm/1 in piece fresh root ginger, grated
• 7.5 ml/1 ½ tsp salt
• 60 ml4 tbsp lemon juice

Mix together all the ingredients, adding just enough of the lemon juice to moisten. Soon into a clean jar, cover and chill until ready to eat. Use within three days.