Curried Carrot Salad

Description
Most Africans always have a number of salads to compliment the meats. The curried carrot salad is no exception.

Ingredients
2 kg carrots 1 kg onions 1 litre white vinegar 800 g sugar 150 g seedless raisins 15 ml salt 5 ml whole cloves 5 ml black peppercorns 50 ml cornflour 50 ml curry powder

Directions
Peel the carrots and slice thinly. Cover the slices with water and boil till just soft. Peel and halve the onions. Slice thinly. Cover the onions with boiling water and leave to stand for 15 minutes. Drain the carrots and onions. Add the white vinegar, sugar, raisins, salt, cloves and black peppercorns to the vegetables and bring to the boil. Mix the corn flour and curry powder with 250 ml (1 c) water. Add the curry mixture to the carrot mixture and boil for about 10 minutes. Stir occasionally. Spoon the hot curried carrots into clean hot jars and seal immediately. Makes 3,5 liters (14 c) curried carrots