Description (Some HTML is OK)
Blogged atWaitrose recipes
By far the most successful venture of my voyages into Chutney Land. Crisp, pungent & delightful.
The process is also fantastic. Mixing up the pungent, thick yellow paste is more like making paint than piccalilli.
Makes 0 servings
- 700ml Malt vinegar
- 2 tbsp black mustard seeds
- 500g Cauliflower, broken into 3cm florets
- 2 Onions, peeled and chopped
- 3 tbsp English mustard powder
- 3 tbsp Plain flour
- 1 tbsp Turmeric
- 2 tsp Ground ginger
- 150ml Cider vinegar
- 100g French beans, trimmed and cut into 1cm slices
- 1 Courgette, quartered lengthways and cut into 1cm slices
- 2 Garlic cloves, peeled and sliced
- 200g Granulated sugar
Preparation (Some HTML is OK)
1. Place the malt vinegar and mustard seeds in a large pan and bring to the boil. Add the cauliflower and onion and simmer for 5 minutes until slightly softened but still crunchy.
2. Meanwhile, put the mustard, flour, turmeric and ginger in a small bowl and gradually whisk in the cider vinegar until smooth.
3. Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2–3 minutes until the sugar has dissolved. Drain over a large bowl to collect the vinegar.
4. Put the mustard mixture in the pan and bring to the boil. Gradually add the drained malt vinegar and simmer for 10 minutes, until thick enough to coat the back of the spoon.
5. Add the drained vegetables and take off the heat. Spoon into sterilised jars.