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CURRY THREE BEAN SALAD

Makes approximately 4 x 1Lt bottles

Ingredients

CURRY SAUCE:
500 ml Grape vinegar
375 ml White Sugar
125 ml Water
50 ml Fine apricot jam
20 ml Medium curry powder
5 ml Ginger
5 ml Turmeric
2 ml Jeera
2 ml Coriander
1×65 g tin Tomato paste
5 ml Salt
60 ml Cake Flour

SALAD:
2×410 g Red kidney beans, drained
2×410 g Kidney beans, in tomato sauce
2s410 g Green beans, drained
2 Onions, finely chopped
2 Green peppers, pitted and cut into thin strips

Method

CURRY SAUCE:

  1. Mix all the ingredients, stir until sugar is dissolved and boil for 5 minutes.
  2. Makes 600 ml Sauce.

SALAD:

  1. Add the salad ingredients to the piping hot curry sauce, let all boil and remove from stove.
  2. Bottle and seal IMMEDIATELY whilst hot.