Mixed Vegetable Relish Recipe
Ingredients
| Cauliflower carrot | 1 Kilogram, mixed | |
| Vinegar | 1 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Cornflour | 1/2 Tablespoon | |
| Salt | 1 Tablespoon (Leveled) | |
| Tie in a spice bag | ||
| Coriander seeds | 1 Teaspoon | |
| 1 -2 red chillies (cut) | ||
| Few peppercorns | ||
| Cinnamon | 1/2 Inch | |
| 2 cloves roughly powdered | ||
| Ginger | 1 Teaspoon, minced | |
Directions
1. Wash the vegetables. Break the cauliflower into small florets, shell the peas, and chop the onions, carrots and beans. Put all of these into a large bowl, add enough water and salt, and leave overnight.
2. Next day drain all the salt water, and spread on a towel or cloth to remove all moisture.
3. In a thick-bottomed pan pour in the vinegar, add the brown sugar and spice bag, and simmer for 15 minutes.
4. Add the vegetables, cook a further 15 minutes on low heat, then raise the heat, and boil for about 5-8 minutes. Remove the bag.
5. Mix the cornflour with water to a paste, add to pan, and cook for another five minutes. Remove from fire, and pour into hot sterilised jars.
2. Next day drain all the salt water, and spread on a towel or cloth to remove all moisture.
3. In a thick-bottomed pan pour in the vinegar, add the brown sugar and spice bag, and simmer for 15 minutes.
4. Add the vegetables, cook a further 15 minutes on low heat, then raise the heat, and boil for about 5-8 minutes. Remove the bag.
5. Mix the cornflour with water to a paste, add to pan, and cook for another five minutes. Remove from fire, and pour into hot sterilised jars.
Chef
