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3 kg
jarsEasy
By Peter Gordon
Published 2007
My aunty Mary much like my paternal grandmother Molly is an expert chutney and relish maker, and this is her recipe. In my home in New Zealand, piccalilli was called chow chow and we used to eat this with cheese and cold meats.
In a large non-reactive bowl, mix the veg with the salt and leave for 5 minutes. Then pour on enough cold water to submerge everything (although the veg will begin to float) and mix well. Cover and leave to cure for 24 hours in a cool place away from sunlight, mixing twice.
Next day, drain in a colander. Have your jars sterilized and filled with hot water. In a large pot, put all but