Curry Beet — Ouma Petra

Ingredients

• Vinegar500 ml
• Sugar750 ml
• Curry powder (dalamaya curry masala)30 ml
• Mixed herbs10 ml
• Large onions±400 g
• Salt1 ml
• Cooked beetroot1.5 l
• Maizena (corn starch), mixed with water45 ml

Method

1. Combine the vinegar, sugar, curry, herbs, onions and salt; cook until the sugar dissolves.
2. Add the cooked beetroot.
3. Simmer for 5 minutes.
4. Add the maizena mixed with water and cook through.
5. Bottle, then cool and refrigerate.

Notes

Makes 5 bottles of 425 ml (preserving jars from Braumarkt, lid D82).