1. In a large pan, blend the sugar, honey, mustard, ginger, coriander and chilli with 500ml of the vinegar. Stir in vegetable mixture, bring to the boil, and simmer for 20 minutes.
2. Blend the flour and turmeric with the remaining vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilised jars. (you can sterilise the jars by putting your clean jars and lids in the oven at 100C for 5 minutes or running them through a hot dishwasher cycle) Put on the lids as tight as you can.
3. In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a small space between jars. Add more boiling water to cover them well. Bring to the boil and cover, simmer for 15 minutes. Remove jars from pot. Put jars on a cloth surface, several inches apart and allow to cool. Jars will be sealed.

This Steenbergs Chilli Piccallili will keep for a number of months and get better with age in a dark cupboard. Ideally make in November for giving as Christmas presents. A great way to use up your old Steenbergs jars as opposed to recycling.