Makes approximately 1 litre / 1.8 pints
Ingredients
500g Gherkins (roughly chopped)
225g Onions (roughly chopped)
140g Cucumber (grated)
250g sugar
375ml white wine vinegar
67g plain white flour
1 teaspoon salt
1 teaspoon wholegrain mustard
1 teaspoon curry powder
Method
Put the gherkins and onion in a blender, and blitz till pureed.
Transfer the puree to a large bowl and mix in the cucumber and salt.
Leave the mixture to sit overnight.
Place the mixture in a sieve and allow the excess liquid to drain.
Transfer to a pan, adding the sugar and around 3/4 of the vinegar.
Put the remaining vinegar in a bowl, and thoroughly mix in the flour, curry powder and mustard to make a smooth paste.
Place your empty jars in the oven at 100C.
Add the paste mixture to the pan, and simmer for about 20 minutes with the pan lid off.
Remove the pan from the heat, and ladle the contents into the pre-heated jars.
Once cool, add wax discs to the top of the chutney, and secure the lids.
