Cauliflower chutney

Recipe from: 10/28/1993 12:00:00 AM
Ingredients 11
Servings 0
Time 10 min

Ingredients

  • 750
    ml
    cauliflower stems
  • 2
    onions, finely chopped
  • 2
    apples, skinned and diced
  • 1
    tomato, skinned and diced
  • 1
    green pepper, skinned and diced
  • 375
    ml
    brown vinegar
  • 300
    ml
    brown sugar
  • 12
    ml
    mustard powder
  • 10
    ml
    curry powder
  • salt and pepper
  • 15
    ml
    cornflour
 

Method

40 min
 
Cut the cauliflower stems into pieces. Pour a little boiling water over the stems and the onion and bring to the boil. Drain, then add the remaining ingredients, except the salt, pepper and cornflour. Heat once more, stirring every now and then to ensure the sugar has dissolved before the mixture comes to the boil. Reduce the heat and simmer for about 30 minutes, or until the mixture is no longer watery. Stir occasionally. Season to taste with salt and pepper and thicken with cornflour mixed with a little water, if necessary. Boil thoroughly. Pour into clean, sterilised bottles and seal while still hot. Makes about 500 ml chutney.
 

 

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