Ingredients
Directions
Wash the chiles and cut lengthways.
Stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans.
Grind the garlic, ginger and mustard seed together and mix with a teaspoon of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt.
Add the chiles and when vinegar boils again remove the chiles.
Add the shallots and, again when vinegar boils remove the shallots.
Continue process with all vegetables.
Mix the garlic, ginger mustard seeds, chile powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well.
Stir in the sugar.
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