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Piccalilli with mango
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
English-style pickled vegetables enhance ham with Indian-inspired flavors.
Ingredients:
  • 562.50 ml apple cider vinegar
  • 14.40 gm sea salt flakes
  • 20.00 ml coriander seeds, crushed
  • 2 tsp black peppercorns
  • 1 tsp cumin seeds
  • 400g cauliflower, cut into small florets
  • 5 red radishes, trimmed, cut into wedges
  • 5 eschalots, peeled, cut into wedges
  • 1 small red capsicum, thinly sliced
  • 1 mango, peeled, cut into 1cm pieces
  • 4 small red chillies
  • 107.50 gm caster sugar
  • 20.00 ml mustard powder
  • 10.00 gm curry powder
  • 10.00 gm cornflour
  • 20.00 ml ground turmeric
  • 2 small zucchini, peeled into ribbons
  • 100g green beans, trimmed, cut into thirds
  • Sliced leg ham, to serve
  • Baby rocket, to serve
  • Cherry truss tomatoes, to serve
Instructions:
  • In a large saucepan over medium heat, combine vinegar, salt, coriander seeds, peppercorns, cumin seeds, and bay leaves. Bring to a simmer. Add cauliflower, radish, and eschalot and simmer uncovered for 3 minutes. Then add capsicum, mango, and chillies. Cook for an additional 2 minutes until vegetables just begin to soften. Finally, strain mixture over a bowl, saving the vinegar and vegetable mixtures separately.
  • Pour the hot vinegar mixture back into the pan, then add sugar and stir until it dissolves. In a small bowl, whisk together mustard powder, curry powder, cornflour, turmeric, and 1/4 cup water until smooth. Next, whisk this spice mixture into the vinegar mixture until smooth.
  • Heat pan over medium-high heat and stir constantly for 5 minutes until mixture bubbles and thickens. Add vegetable mixture, zucchini, and beans. Cook for an additional 1 to 2 minutes until heated through. Place in sterilized jars and seal. Allow to cool, then refrigerate for a week to enhance flavors. Store in the refrigerator for up to 2 weeks after opening.
  • Arrange a platter with piccalilli, sliced ham, rocket, and tomatoes for a delightful serving.

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