Estimated Nutrition (whole recipe, rough)
Counts 15 of 20 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Date | 1 date (24g) medjool | 66 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Swede | not in our table | 0 |
| Rutabaga | not in our table | 0 |
| Malt | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 9 ounces carrots
- 1 medium swede (rutabaga)
- 4 cloves garlic
- 4 1/2 ounces dates
- 1 medium cauliflower
- 2 onions
- 2 apples
- 2 unpeeled zucchini
- 15 sweet gherkins
- 1/2 lb dark brown sugar
- 1 teaspoon salt
- 2 fluid ounces lemon juice
- 12 fluid ounces malt vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons mustard seeds
- 2 teaspoons ground allspice
- 1 teaspoon cayenne pepper (optional)
- 3 dashes browning sauce, for colouring
- =
Directions
Cube the carrots and swede, and finely chop the garlic, dates, cauliflower, onions, apples, zucchini and gherkins.
Combine all the ingredients except the colouring in a large saucepan and bring to the boil; reduce the heat to a simmer.
Simmer until the swede is cooked through but still firm (about 11⁄2 to 2 hours).
Then add the liquid colouring until the colour is dark brown.
Spoon into warm sterilized jars and seal.
Leave for at least 3 weeks to let the flavours mature.