Piccalilli

Use up gluts of late summer veg in this bold and bright chutney recipe

Recipe uploaded by

John Torode

2 ratings 5

Recipe by John Torode

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Tested

Difficulty and servings

MAKES 4 x 450g jars

Preparation and cooking times

Ready in 30 mins + overnight brining

Vegetarian

Cut the courgette into chunks the size of your thumbnail. Cut the cauliflower into similar size florets. Peel the silverskins.
Mix the salt with 1 litre boiling water until the salt is all dissolved. Cool.Put all the veg in the brine and weigh down using a plate. Leave overnight.
Drain the brine from the veg and rinse briefly under cold water, draining really well.
Put the sugar, mustard powder, vinegar, flour, turmeric, and ginger in a pot and heat gently, whisking until blended. Slowly bring to a simmer - take off the heat once thickened.
Pour over the brined vegetables and mix. Lay out on a baking tray to cool. Spoon into sterilised jars, seal with a lid and leave for at least two weeks for the flavours to develop.

PER SERVING

13 kcalories, protein 0.6g, carbohydrate 2.4g, fat 0.2 g, saturated fat 0g, fibre 0.3g, salt 0.28 g

Recipe from olive magazine, September 2011.

Latest comments and suggestions

cook&bottlewasher

21 September 2011

cook&bottlewasher commented on this recipe

Sounds lovely - how long does the piccalilli last unopened and then opened. Thanks.

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samkatz

25 October 2011

samkatz commented on this recipe

I made this a few weeks ago, and it is fabulous. You may want to adjust the mustard and ginger to taste though. It keeps well too - one jar has been open three weeks and still tasting good!

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samkatz

25 October 2011

samkatz rated this recipe

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Tony

06 May 2012

Tony rated and commented on this recipe

I have made this now on several occasions and each time better than the last. I follow the sauce ingredients exactly to the letter but I do add french beans if they are in the fridge. Perfect with pork pie! Delicious.

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Daisy1967

27 August 2012

Daisy1967 commented on this recipe

Just made three jars, now waiting for them to mature.

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Daisy1967

01 December 2012

Daisy1967 commented on this recipe

The last 3 jars were magic. Just soaking the veg to make another 6 jars tomorrow. I also add fine beans, adds an extra texture.

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