Curry piccalilly

Name: curry piccalilly
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g baking flour; 100 g winter carrot; 100 g cucumber; 100 g fresh green beans; 1 el curry powder; 1 cm fresh ginger; 125 ml apple cider vinegar; 40 g granulated sugar; 1 el wheat flour; 1 el tap water

A recipe for spicy curry-piccalilly: Always handy and tasty to have in stock.

Ingredients

Kitchen Stuff

1 weckpot (à 500 ml)

Directions

Divide the cauliflower into small florets. Peel the winter carrot and cut into ½ x ½ cm cubes (brunoise).
Halve the cucumber in the length. Remove the seeds and cut the flesh into small cubes ½ x ½ cm (brunoise).
Remove the stalk of the green beans and cut into ½ cm pieces.
Boil the vegetables in water with salt in 3 minutes until al dente. Drain.
In the meantime, heat a frying pan without oil or butter and grill the curry powder for 30 seconds.
Peel and grate the ginger. In a pan with a thick base, bring the vinegar to the boil with the ginger, curry and sugar.
Mix the flour with the water. Stir through the vinegar and cook for 1 min on medium heat until the sauce is bound. Add the vegetables and cook for 1 more minute.
Season the piccalilli with pepper and salt. Fill the pot with piccalilly. Immediately close and allow to cool down in reverse.
Hang a card with name, month and year on the pot.