I adapted this from a Co-op leaflet based on the ingredients I happened to have in the cupboard. It keeps for up to a week in the fridge, and should be freezable. The particular mixture of spices you use is pretty arbitary – I’d always keep the garlic, ginger and chilli, but garam masala or mixed spice could easily substitute the rest. You could also add coriander seed or cardamom if you have it.
Melt about 1 tbsp butter in a heavy bottomed saucepan, then add 1 1/12 cups grated carrot (about 4-5 medium size carrots) and fry for 5 minutes until beginning to turn golden. Stir in a large thumb-sized block of grated ginger (or 1 tsp powdered ginger), 3 cloves garlic, finely diced, and 1/2 red chilli, finely diced (or 1/2 tsp chilli flakes), and cook for a further 5 minutes. Stir in 1 tsp ground cumin or (1 1/2 tsp cumin seeds), 1 tsp cinnamon, 1/2 tsp nutmeg, 1 star anise, broken into pieces, and 1/3 cup raisins (or sultanas). Finally add 2 tbsp honey and 3-4 tbsp malt or cider vinegar and cook down for a further 10-15 minutes, stirring regularly, until the carrots are completely soft. Wait a day for the flavours to develop before serving.