Curried Vegetable Pickle
Ingredients (1 kilo)
| Amount | Measure | Name |
|---|---|---|
| 125.00 | g | Cauliflower |
| 100.00 | g | Broccoli |
| 100.00 | g | Onions |
| 85.00 | g | Assorted Peppers |
| 100.00 | g | Carrots |
| 130.00 | g | Baby corn |
| 25.00 | g | ROBERTSONS Bayleaves 6 x 100g |
| 1.00 | pc | Chillis, sliced |
| 1.00 | pc | Garlic, cloves |
| 15.00 | g | ROBERTSONS Hot Rajah 6 X 800g |
| 500.00 | ml | Knorr French Salad dressing 2L |
| 30.00 | ml | Fine Foods Pourable Mustard Sauce |
| 10.00 | g | ROBERTSONS Black Peppercorns 6 x 800g |
Preparation
1. Bring all the ingredients to the boil for 5 minutes, vegetables should be cooked but crunchy.
2. Add picked coriander and 1 teaspoon brown sugar and mix well.
3. Allow to cool
4. Store in air tight container in the fridge
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