4 – 6 Courgettes (diced, peeled if you think they need)
4 medium onions (diced)
1 and 1/2 cups raw sugar
1 x 450 gram can crushed pineapple
2 cups cider or white vinegar
3 teaspoons of salt
2 teaspoons turmeric powder
1 Tablespoon Mustard Powder
1 tablespoon curry powder (for thickening)
2 tablespoons mustard seeds
8 – 10 teaspoons cornflour for thickening
Boil Courgettes, Onions, Sugar Pineapple vinegar, salt and turmeric for ½ hour to 45 mins, until soft. Then I like to blend it with the stick mixer, so it is not too lumpy, and easier to spread.
Thicken with 1 ½ tablespoons cornflour and 1 tablespoon curry (mixed with a little vinegar). Add this to the mix and simmer again for 10 mins. You may need more thickening depending on consistency
Makes 6 small jars. Clean and sterilize jars. Simmer lids in pot of water.
NOTE: Sometime I put Cucumbers in this as well if I have them around the garden.
NOTE: The Vinegar is an estimate. Put the other items in pot, and pour in vinegar to just below covered.
