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Mixed Vegetable Relish

Chef.Foodie's picture
Ingredients
  Mixed vegetables 1 Kilogram (Cauliflower, Carrot, Peas, Beans, Onions And Sweet Corn)
  Vinegar 1 Cup (16 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Cornflour 1⁄2 Tablespoon (Or To Taste)
  Salt 1 Tablespoon (Leveled)
Tie in a spice bag:
  Coriander seeds 1 Teaspoon
  Red chilies 2 , cut
  Peppercorns 1 Teaspoon
  Cinnamon piece 1⁄2 Inch
  Cloves 2 , roughly powdered
  Minced ginger 1 Teaspoon
Directions

1. Wash the vegetables. Break the cauliflower into small florets, shell the peas, and chop the onions, carrots and beans. Put all of these into a large bowl, add enough water and salt, and leave overnight.
2. Next day drain all the salt water, and spread on a towel or cloth to remove all moisture.
3. In a thick-bottomed pan pour in the vinegar, add the brown sugar and spice bag, and simmer for 15 minutes.
4. Add the vegetables, cook a further 15 minutes on low heat, then raise the heat, and boil for about 5-8 minutes. Remove the bag.
5. Mix the cornflour with water to a paste, add to pan, and cook for another five minutes. Remove from fire, and pour into hot sterilised jars.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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