CURRIED CARROT SALAD

Ingredients

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
 

Method

• 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.