This vegetable and spice relish is great served with cold meats and cheese.

By , 21 September 2015
  • Ready in: 1500 mins
  • Serves: 133
  • Price: 4p per serving
Nutritional Info
Each 15g serving contains
  • Fat 0.1
  • Sat Fat Trace
  • Sugar 1
  • Salt 0.7
  • Cals 8
of your reference intake.
Typical energy values per 100g: 220kJ/53kcal.
  • 500g cauliflower (trimmed weight), cut into small florets
  • 400g courgettes, diced
  • 300g green beans, trimmed and cut into quarters
  • 300g shallots, halved or quartered
  • 1 cucumber, diced
  • 150g salt
  • 2 level tsp mustard powder
  • 2 level tsp ground ginger
  • 2 garlic cloves, crushed
  • 1 litre distilled malt vinegar
  • 2 level tsp ground coriander
  • 2 level tsp ground cumin
  • 4 level tsp ground turmeric
  • 25g cornflour
  • Cut the vegetables into 1cm pieces. Put in a large non-metallic dish and sprinkle each layer lightly with salt. Add cold water to just cover, then place a plate on top to keep them submerged. Leave in a cool place for 24 hours.

  • Drain in a colander and rinse briefly; you don't want to wash off all the salt.

  • Wash, rinse and dry five 400g jars with vinegar-proof lids; chutney or pickle jars are ideal. Sterilise in an oven pre-heated to 140C/120C Fan/Gas 1 for 30 minutes.

  • Put the sugar in a pan with the mustard, ginger, garlic and 900ml of the vinegar. Heat gently, stirring, until the sugar has dissolved.

  • Add the vegetables, bring to the boil, reduce the heat and simmer for 7-9 minutes or until the vegetables are just cooked but still crisp.

  • Mix the coriander, cumin and turmeric with the cornflour and the remaining vinegar until smooth. Gently stir into the pan, bring to the boil and simmer, stirring, for 2-3 minutes until thickened.

  • Spoon into the jars, cover and seal. Leave for at least a month before eating.