Name: Aunty Mary’s chow chow
Yield: Makes about 3 kg or 3 one litre jars
Ingredients: 1 teaspoon coarsely ground black pepper; 5 tablespoons flour; 8–10 green or unripe red tomatoes, cut into eighths; 750 ml cider vinegar or white wine vinegar; 110 g fine table salt; 6 white onions, thickly sliced; 600 g white sugar; 3 tablespoons mustard seeds; 1 medium cauliflower (about 400g), separated into florets; 200 g beans, trimmed and halved; 1 cucumber (about 300g), cut lengthways, then into chunks; 1 heaped tablespoon mustard powder; 1 heaped tablespoon turmeric

Preparation info

Makes about
3 kg
jars

Difficulty
Easy

Appears in

Vegetables

By Peter Gordon

Published 2007

About

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.

Ingredients

1 medium cauliflower (about 400g), separated into florets
200 g beans, trimmed and halved
8–10

Method

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