Homemade Recipes

Ingredients:

1.5 kg green tomatoes

1 large green cucumber

1.5 kg cauliflower

1.5 kg onions

1.5 kg sugar

3 tablespoons mustard           

2 large teaspoons curry powder

1 cup plain flour

1 tablespoon turmeric

1150 ml white vinegar

200 ml vinegar for mixing with dry ingredients

Method:

Cut up all vegetables and sprinkle with a handful salt and cover with water.

Allow to stand overnight. Drain off liquid.

Mix sifted dry ingredients to a smooth paste with the extra vinegar.

Place vinegar on to heat in a preserving pan with the sugar. Stir until dissolved. Add flour paste, and stir continuously until thickened (2 minutes).

Take off heat and add drained vegetables, return to low -heat and bring slowly to the boil until all ingredients are heated through.

Take off heat and allow to stand, covered for one hour. Place into sterilised bottles and cover with paraffin wax and preserve cover.