Step 1

Put chopped cucumber, apple, onion and capsicums in a blender, about 1 cup at a time, and blend a few seconds until chopped to fairly small pieces. Add grated carrot. Put all veges in a large bowl, add salt, cover and stand overnight.

Step 2

Next day put veges and their liquid in large saucepan, simmer uncovered over low heat until tender, about 15 minutes.

Step 3

Add 2½ cups of the vinegar and the sugar. Put dry mustard, cayenne, 2 teaspoons of the curry powder, cloves and allspice in small muslin or cheesecloth bag and add to the saucepan. Stir over low heat until sugar is dissolved. Increase heat, bring to boil uncovered, and stir occasionally for 20 minutes. Remove muslin bag.

Step 4

Mix cornflour to a smooth paste with remaining ½ cup vinegar, add to mixture with the remaining 1 teaspoon curry powder. Stir over medium heat until mixture boils and thickens slightly. Reduce heat, simmer gently uncovered 25 minutes or until thick.