( Please see the sections on "Hints" and Conversion Tables
|1.2 kg cauliflower, cut into small florets
||200 g onions, chopped
| 50 ml cornflour
||500 ml brown vinegar
|12½ ml salt
||250 ml brown sugar
|25 ml medium curry powder
||12½ ml dry mustard powder
|12½ ml golden syrup
Place cauliflower, onions an a little water in a saucepan. Simmer for 20
minutes. Drain and set aside. Combine the cornflour with a little vinegar, and
stir well till smooth. Combine the rest of the ingredients in a saucepan, pour
in the cornflour and mix well.
Bring to the boil. Cook for 2 minutes
or until the mixture thickens, stirring constantly.
Add the cauliflower and onion mixture
to the curry sauce and mix well. Pour into hot, sterilized jars to the top of
jar. Remove any air bubbles by tapping lightly on counter top and seal tightly.
Leave to cool, label and store in a cool dark place till required.
Makes 3 by 400 ml jars.
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