Choose just-ripe tomatoes that are pale in colour. Coarsely chop the vegetables in a food processor, if preferred. Makes about 10 cups.
Ingredients
| 2 | Carrots, medium |
| 2 | Tomatoes, firm |
| 2 | Celery stalks |
| 1 | Cucumber, medium |
| 250 g | Onions |
| ¼ | Cauliflower, medium |
| 1 cup | Salt |
| ½ cup | Sugar |
| 5 cups | White vinegar |
| 1 Tbsp | Ground turmeric |
| 1 Tbsp | Mustard powder |
| 1 Tbsp | Fresh ginger, finely grated |
| 2 | Garlic cloves, crushed |
| 1 | Red chilli, large, seeded and chopped |
| ¼ cup | Flour |
| ¼ cup | White vinegar |
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Directions
- 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.
