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
Place your empty jars in the oven at
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
Once cool, add wax discs to the top
of the chutney, and secure the lids.