Choose just-ripe tomatoes that are pale in colour. Coarsely chop the vegetables in a food processor, if preferred. Makes about 10 cups.
|5 cups||White vinegar|
|1 Tbsp||Mustard powder|
|1 Tbsp||Ground turmeric|
|1 Tbsp||Fresh ginger, finely grated|
|1||Red chilli, large, seeded and chopped|
|2||Garlic cloves, crushed|
|¼ cup||White vinegar|
- Dice the carrots, tomatoes, celery, cucumber and onions. Divide the cauliflower into tiny florets. Finely chop the thick stems. Place the vegetables in a large ceramic or glass bowl and sprinkle with salt. Stand overnight.
- Next day, rinse the vegetables under cold water. Drain and pat dry.
- Combine the vinegar, sugar, spices, garlic and chilli in a large saucepan and bring to the boil. Add the vegetables and simmer, uncovered, until the vegetables are just tender — about 15 minutes.
- Mix the flour and the extra vinegar and stir into the vegetables. Cook until the mixture thickens. Pour into hot, sterilised jars. Seal when cold.