This vegetable and spice relish is great served with cold meats and cheese.
(12 votes)
Cook: 24 Hours 31 Mins
Serves: 133
Price: 4p per serving
Nutritional Information
Each 15g serving contains
Energy
33kj
8kcal
33kj
8kcal
<1%
Fat
0.1g
0.1g
Low
<1%
<1%
Saturates
Traceg
Traceg
Low
<1%
<1%
Sugars
1g
1g
Low
1%
1%
Salt
0.70g
0.70g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
223kj/53kcal
Typical energy values per 100g:
223kj/53kcal
Ingredients
500g cauliflower (trimmed weight), cut into small florets
400g courgettes, diced
300g green beans, trimmed and cut into quarters
300g shallots, halved or quartered
1 cucumber, diced
150g salt
2 level tsp mustard powder
2 level tsp ground ginger
2 garlic cloves, crushed
1 litre distilled malt vinegar
2 level tsp ground coriander
2 level tsp ground cumin
4 level tsp ground turmeric
25g cornflour
Method
1
Cut the vegetables into 1cm pieces. Put in a large non-metallic dish and sprinkle each layer lightly with salt. Add cold water to just cover, then place a plate on top to keep them submerged. Leave in a cool place for 24 hours.
2
Drain in a colander and rinse briefly; you don't want to wash off all the salt.
3
Wash, rinse and dry five 400g jars with vinegar-proof lids; chutney or pickle jars are ideal. Sterilise in an oven pre-heated to 140C/120C Fan/Gas 1 for 30 minutes.
4
Put the sugar in a pan with the mustard, ginger, garlic and 900ml of the vinegar. Heat gently, stirring, until the sugar has dissolved.
5
Add the vegetables, bring to the boil, reduce the heat and simmer for 7-9 minutes or until the vegetables are just cooked but still crisp.
6
Mix the coriander, cumin and turmeric with the cornflour and the remaining vinegar until smooth. Gently stir into the pan, bring to the boil and simmer, stirring, for 2-3 minutes until thickened.
7
Spoon into the jars, cover and seal. Leave for at least a month before eating.