• 8 ozs (225 g) aubergines or courgettes
• 1 large onion
• 8 ozs (225 g) carrots
• 4 ozs (112 g) sweetcorn
• 4 ozs (112 g) peas
• 8 ozs (225 g) cauliflower
• 1½ tablespoons (22 ml) salt
• ¾ pint (450 ml) cider or white wine vinegar
• ¼ pint (150 ml) water
• 6 ozs (175 g) soft dark brown sugar
• 1 teaspoon (5 ml) coriander seeds
• 1 teaspoon (5 ml) ground ginger
• ½ oz (14 g) pickling spice
• 2 teaspoons (10 ml) curry powder
• 1 tablespoon (15 ml) cornflour

Method:

1. Cut the aubergines or courgettes into half lengthways and then across into thin slices.
2. Peel, wash and grate or finely chop the onion and the carrots.
3. Break the cauliflower into very small florets.
4. Put the above into a bowl along with the sweetcorn, peas and salt  and mix together. Pour in just enough water to cover the veg and leave to stand overnight.
5. Drain well through a colander and press down to remove as much of the water as possible.
6. Combine the vinegar, sugar, coriander, ginger amd curry powder in a large pan. Add the pickling spice tied in a muslin bag . Bring the pan to the boil and then reduce the heat and simmer for 20 minutes.
7. Add the vegetables and simmer for 10 minutes. Bring back to a fast boil and continue cooking for another 10 minutes. Remove the muslin bag.
8. Blend the cornflour with 2 tablespoons (30 ml)  of water and stir into the pan. Boil for 3 minutes.
9. Pour into dry, clean, warm, sterilised jars.
10. Cover and seal.

Makes about 3 lbs (1.4 kg) of relish.  Best kept for at least a month before using.

Making Your Own Relishes Help

This article will get you started and explain the finer ponts of making your own relishes:

• Relishes - Making Relishes at Home

Making Your Own Relishes?

Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.