1.2 kg mixed vegetables chopped into small pieces
70 g cooking salt
800 ml vinegar
6 chillies chopped
250 granulated sugar
30 g mustard powder
20 g turmeric
3 tbsp corn flour
Place all the mixed vegetables into a earthenware bowl, sprinkle with the salt.
Allow to stand for 24 hours.
Rinse and drain well.
In a pan boil the vinegar with the chillies for a few minutes, remove from the heat and leave for ½ hour.
In a small bowl mix the corn flour, mustard, turmeric and sugar.
Mix in a little of the cooled vinegar.
Re boil the remaining vinegar and mix in the
7. Bring the rest of the vinegar back to the boil, pour it over the blended mixture, return to the saucepan and boil for 3 minutes.
Remove from the heat and mix in the drained vegetables.
Place into jars straight away.