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Curried Cauliflower Chutney

Submitted by Sheila 11 June 2009



1 large cauliflower,2 lbs granulated sugar,2 lbs onions thinly sliced,1 oz salt,16 oz tin pineapple pieces and juice,2 tablespoons Sharwoods hot curry powder,1 oz dry mustard powder,10 fl oz malt vinegar (approximately ),½ cup flour blended with 6 tbs of the vinegar,


Divide cauliflower into florets and boil for 5 minutes, then strain. Put into very large pan together with the onions, mustard powder, curry powder, salt, sugar, pineapple together with juice, the flour and vinegar mix and the rest of the vinegar.

Bring gently to the boil, stirring to dissolve the sugar and then gently for 15 minutes.

Stir and then put into warm, sterilised (in the oven) jars and seal when cold.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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