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piccalilli
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Total Time:
1 hour 35 minutes
Delicious spicy piccalilli is the perfect topping for your favorite cheese.
Ingredients:
  • 1 nutmeg grated
  • ½ large cauliflower cut into small florets
  • 1 head broccoli cut into small florets
  • 2 bulbs fennel cut into small chuks
  • 4 red chillies seeds still in, finely sliced
  • 2 green chillies seeds still in, finely sliced
  • 200 g fine green beans chopped into short lengths
  • 150 g runner beans cut into short lengths
  • 300 g shallots cut into eighths
  • 1 red onion roughly chopped
  • 2 handfuls fine sea salt
  • 2 tablespoons mustard oil
  • 2 heaped tablespoons mustard seeds
  • 2 tablespoons ground cumin
  • 2 tablespoons turmeric
  • 2 tablespoons English mustard powder
  • 4 tablespoons flour
  • 500 ml white wine vinegar
  • 2 apples grated
  • 2 mangoes peeled, stoned and roughly chopped
  • 6 tablespoons sugar
  • 3 cloves garlic crushed
  • 2 tablespoons dried oregano
  • 4 bay leaves
Instructions:
  • Combine all vegetables in a bowl with salt and enough water to cover them, then let sit in a cool place for about an hour. Heat a saucepan, add mustard oil, then briefly fry mustard seeds, cumin, turmeric, and nutmeg. Reduce heat, mix in mustard powder, flour, and a splash of vinegar to create a thick paste. Slowly stir in remaining vinegar and 100ml water until smooth. Add apples, mangoes, sugar, garlic, oregano, and bay leaves and cook for 2-3 minutes. Drain vegetables, add to the pan, and cook for 10-15 minutes until just softened. Transfer to sterilized jars and seal tightly.

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