1 med Cauli
1 head of Broccoli
3 sticks of Celery
2 green chillis
3 red chillis
1 red pepper
150g green beans
2 med onions
1 red onion
2 apples
1 courgette
300ml white wine vinegar
300ml malt Vinegar
6 tables spoons of sugar (any colour)
2 tablespoons of Tumeric
3 tablespoons of cornflour
1 teaspoon of mild curry powder
2 teaspoons of dried oregano
2 teaspoons of ground cumin
1/2 teaspoon nutmeg
2 tablespoons of Mustard Powder
Bag of salt
Chop the veg to whatever size chunks you prefer
put in bowl and liberally cover in salt then mix and leave overnight
Then rinse the veg thoroughly then leave in a bowl of clean cold water for an hour
put the vinegar in a jam pan and add all the dry ingredients stirring thoroughly all the time and bring to the boil if too thick you may have to add more vinegar
put jam jars in the oven at 50-70'C
add the veg to the boilng mix and switch of the heat straight away
leave 10 minutes then put it into the warmed jars and seal straight away
Try to leave for at least a month before eating , but 2 weeks will suffice , although I leave mine until Christmas
