Curry Relish Recipe

Strangely this doesn’t work well with curry but it really brightens sausages up.

Ingredients for Curry Relish:

• 8 ozs (225 g) aubergines or courgettes
• 1 large onion
• 8 ozs (225 g) carrots
• 4 ozs (112 g) sweetcorn
• 4 ozs (112 g) peas
• 8 ozs (225 g) cauliflower
• 1½ tablespoons (22 ml) salt
• ¾ pint (450 ml) cider or white wine vinegar
• ¼ pint (150 ml) water
• 6 ozs (175 g) soft dark brown sugar
• 1 teaspoon (5 ml) coriander seeds
• 1 teaspoon (5 ml) ground ginger
• ½ oz (14 g) pickling spice
• 2 teaspoons (10 ml) curry powder
• 1 tablespoon (15 ml) cornflour

Method for Curry Relish:

1. Cut the aubergines or courgettes into half lengthways and then across into thin slices.
2. Peel, wash and grate or finely chop the onion and the carrots.
3. Break the cauliflower into very small florets.
4. Put the above into a bowl along with the sweetcorn, peas and salt  and mix together. Pour in just enough water to cover the veg and leave to stand overnight.
5. Drain well through a colander and press down to remove as much of the water as possible.
6. Combine the vinegar, sugar, coriander, ginger and curry powder in a large pan. Add the pickling spice tied in a muslin bag . Bring the pan to the boil and then reduce the heat and simmer for 20 minutes.
7. Add the vegetables and simmer for 10 minutes. Bring back to a fast boil and continue cooking for another 10 minutes. Remove the muslin bag.
8. Blend the cornflour with 2 tablespoons (30 ml)  of water and stir into the pan. Boil for 3 minutes.
9. Pour into dry, clean, warm, sterilised jars.
10. Cover and seal.

Makes about 3 lbs (1.4 kg) of relish.  Best kept for at least a month before using.

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