Piccalilli Blend

Piccalilli is the British interpretation of an Indian style pickle from the days of the Raj. The key spices are mustard and turmeric which give the tangy condiment its characteristic yellow hue. Cauliflower, green beans and onion are the most common ingredients but you can use an equivalent amount of any veg you prefer. Best eaten as part of a ploughman's lunch or in a cheese toastie!

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From: £1.60

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Ingredients:

  • ½ small cauliflower - broken into very small florets
  • 75g green beans - cut into 3cm lengths
  • 1 small onion - cut into bite-size pieces
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 1 tbsp sugar
  • 2 tbsp cornflour
  • 1 portion of PICCALILLI BLEND (1 portion = 1 ½ tbsp): yellow MUSTARD, turmeric, red pepper flakes, green pepper flakes, chilli, garlic, MUSTARD seeds, cumin, coriander

Allergens are listed in CAPITALS. May contain traces of celery, sesame and shrimp powder. Please note if you're making a bigger batch, you'll need to scale up the fresh ingredients in proportion, but the spices only by ⅔ or it will be too intense!

Method:

  1. Bring 1.5l water to the boil with 1 tsp salt
  2. Boil the cauliflower, green beans and onion in the salted water for 2 minutes (you still want a lot of crunch to the vegetables) then drain well
  3. In a small pan mix 200ml water, the vinegar, sugar, cornflour, PICCALILLI BLEND and ½ tsp salt to a smooth sauce. Boil this mixture for a few minutes until the sauce has thickened and reduced to the consistency of double cream
  4. Stir in the parboiled veg then leave to cool for 15 minutes (it can be kept in the fridge for up to 7 days)

Serves: 4

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