Ingredients
Method
1.Place the sliced onions and small florets of cauliflower in a glass or pottery bowl (not metallic as this will react with the salt). Sprinkle with the salt, give it a good stir with your hands, and then leave overnight covered with a tea-towel.
2.The next day, drain off any liquid and put the vegetables in a large saucepan. Pour on the malt vinegar until they are covered and then add the dried chillies.
3.Bring to the boil and simmer for 10 minutes or until cauliflower is cooked but still crisp. In a bowl blend the flour with the mustard, curry powder and sugar then mix to make a smooth paste with the juice.
4.Stir this gradually into the vinegar and vegetable mixture until nicely thickened. This should take about five minutes. Have your jars sterilised and hot, then spoon mixture into each jar. Put the lids on and leave to cool.
To sterilise jars, wash thoroughly and put through a cycle of your dishwasher, removing while still hot. Or you can place in a 110C oven and leave for five minutes. If you have lids, wash them thoroughly, place in a saucepan of boiling water and boil for five minutes.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door