Directions:
- Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
- Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
- Add sugar and cook until soft.
- Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
- Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
- Bottle in screw-top jars.
- Refrigerated, this stuff keeps for months and months.
- Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3825.78 Kcal (16018 kJ) | ||
| Calories from fat | 111.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 19% | |
|---|---|---|---|
| Sodium | 6052.82mg | 252% | |
| Potassium | 2546.3mg | 54% | |
| Total Carbs | 930.69g | 310% | |
| Sugars | 803.62g | 3214% | |
| Dietary Fiber | 32.95g | 132% | |
| Protein | 22.64g | 45% | |
| Vitamin C | 165.5mg | 276% | |
| Iron | 8.6mg | 48% | |
| Calcium | 477mg | 48% | |
| Amount Per 100 g | |||
| Calories | 178.53 Kcal (747 kJ) | ||
| Calories from fat | 5.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 19% | |
|---|---|---|---|
| Sodium | 282.46mg | 252% | |
| Potassium | 118.82mg | 54% | |
| Total Carbs | 43.43g | 310% | |
| Sugars | 37.5g | 3214% | |
| Dietary Fiber | 1.54g | 132% | |
| Protein | 1.06g | 45% | |
| Vitamin C | 7.7mg | 276% | |
| Iron | 0.4mg | 48% | |
| Calcium | 22.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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