Servings: 6 - ½L / 1 pint Jars

2 tablespoons of oil 2 tablespoons of oil
2 carrot 2 carrot
2 medium Swede (Rutabaga) 2 medium Swede (Rutabaga)
4 - 6 garlic cloves 4 to 6 garlic cloves
18 to 20 Prunes OR Dates (I prefer Medjool) 18 to 20 Prunes OR Dates (I prefer Medjool)
1 Cauliflower 1 Cauliflower
2 onion 2 onion
2 apple 2 apple
12 Gherkins 12 Gherkins
1 courgette 1 courgette
540g (2-2/3 cups) 540g (2-⅔ cups)
Dark brown sugar Dark brown sugar
4 Tbs Tomato paste 4 Tbs Tomato paste
Juice from 1!lemon Juice from 1!lemon
700ml Apple cider vinegar 700ml Apple cider vinegar
700ml water 700ml water
3 tbs Grainy Mustard 3 tbs Grainy Mustard
2 tsp Allspice 2 tsp Allspice
2 tsp cayenne powder ( use ½ if you don’t like spicy) 2 tsp cayenne powder ( use ½ if you don’t like spicy)
Salt & pepper to taste Salt & pepper to taste
About 200ml (scant cup) Water (a little extra for the last 30min) About 200ml (scant cup) Water (a little extra for the last 30min)

Combine first all the ingredients in a large deep pot, I use my deep wok.
Simmer for a hour then check the flavour and consistency. I find that usually and extra 30 min is the right time for the vegetables to have some bite and not be mushy! But feel free to cook a little longer if you want. I usually cook until I have the right sauce consistency. (Total time 1 hour and a half),
Let it cool down a little before placing in jars. Completely cooled down until you place a lid.
I refrigerate mine and they can last several weeks but mine only last about 2 weeks, as it tastes so good.