1 kg carrots
500g onions
100g cashew nuts (optional)
2 cups litre white vinegar
2 cups sugar 
½ cup seedless raisins
1 tsp salt
2ml black peppercorns
25ml cornflour
25ml curry powder
  • Peel the carrots and slice thinly.
  • Cover the slices with water and boil till just soft.
  • Peel and halve and slice the onions thinly.
  • Cover the onions with boiling water and leave to stand for 15 minutes.
  • Drain the carrots and onions.
  • Add the white vinegar, sugar, raisins, salt and black peppercorns to the vegetables and bring to the boil.
  • Mix the corn flour and curry powder with 125ml water.
  • Add the curry mixture to the carrot mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into clean hot jars and seal immediately.
  • Add cashews nuts only when serving.


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