Cauliflower mustard relish
An authentic relish that's easy to make!
- 10 mins preparation
- 10 mins cooking
- Makes 2 cup
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Ingredients
Cauliflower mustard relish
- 250 gram cauliflower florets
- 1 zucchini, halved, sliced
- 1 red capsicum, seeded, cut into 2cm cubes
- 50 gram snow peas, halved
- 1 carrot, finely sliced
- 2 small onions, quartered
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 2 teaspoon ground turmeric
- 2 teaspoon english mustard powder
- 2 teaspoon mustard seeds
- 1 tablespoon cornflour
- 1 cup apple cider vinegar
- 1/4 cup white sugar
- 1 tablespoon honey
Method
Cauliflower mustard relish
- 1In a large saucepan of boiling, salted water, blanch cauliflower for 1 minute. Add remaining veges and cook for a further 1 minute. Drain, then refresh in iced water. Drain and pat dry with a paper towel.
- 2In a mortar and pestle, grind cumin and coriander. In a large saucepan, toast ground spices with remaining spices on medium for 1 minute until fragrant. Add cornflour and 2 tablespoons vinegar, stirring until a paste forms.
- 3Add remaining vinegar, sugar and honey to paste. Bring to the boil, stirring, until mixture thickens. Stir vegetables through. Simmer for a further 5 minutes.
- 4Transfer to a sterilised jar, then label and seal. Store in a cool, dark place for at least one month before serving.
Notes
Serve as part of a ploughman’s board with sliced ham, crusty bread, cheese and pickles.
