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I've been making soups and cauli cheese with mine, but fancied trying an Indian style cauliflower chutney. Quite fancy trying this recipe when I get my supplies in:
Curried Cauliflower Chutney
1 large cauliflower
2 lbs granulated sugar
2 lbs onions thinly sliced
1 oz salt
16 oz tin pineapple pieces and juice
2 tablespoons Sharwoods hot curry powder
1 oz dry mustard powder
10 fl oz malt vinegar (approximately )
½ cup flour blended with 6 tbs of the vinegar
Method
Divide cauliflower into florets and boil for 5 minutes, then strain. Put into very large pan together with the onions, mustard powder, curry powder, salt, sugar, pineapple together with juice, the flour and vinegar mix and the rest of the vinegar.
Bring gently to the boil, stirring to dissolve the sugar and then gently for 15 minutes.
Stir and then put into warm, sterilised (in the oven) jars and seal when cold.
Curried Cauliflower Chutney
1 large cauliflower
2 lbs granulated sugar
2 lbs onions thinly sliced
1 oz salt
16 oz tin pineapple pieces and juice
2 tablespoons Sharwoods hot curry powder
1 oz dry mustard powder
10 fl oz malt vinegar (approximately )
½ cup flour blended with 6 tbs of the vinegar
Method
Divide cauliflower into florets and boil for 5 minutes, then strain. Put into very large pan together with the onions, mustard powder, curry powder, salt, sugar, pineapple together with juice, the flour and vinegar mix and the rest of the vinegar.
Bring gently to the boil, stirring to dissolve the sugar and then gently for 15 minutes.
Stir and then put into warm, sterilised (in the oven) jars and seal when cold.
