Sweet, sour, and deliciously different, piccalilli chutney is an ideal way to preserve your late summer harvest! Learn how with this easy-to-follow piccalilli recipe.
Piccalilli is a lightly pickled mixture of seasonal vegetables in a spicy, aromatic sauce. This classic British pickle is perfectly suited for livening up a picnic or enhancing a sandwich. Homemade piccalilli always tastes far superior to any commercially made piccalilli, and it’s a great way to preserve some of your late-summer harvest. It is easy to make and will keep for up to three months.
Easy Piccalilli Recipe
(Foto: CC0 Public Domain / Unsplash / Viktor Forgacs)
Yields approximately four 250ml jars.
Ingredients:
- ½ lb cauliflower
- ⅔ cup zucchini
- ⅓ cup green beans
- 2 small shallots
- 1⅓ cup vinegar
- 1½ tbsp mustard powder
- ½ tbsp coriander seeds
- 1 tbsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric
- 2 tbsp plain flour
- ½ cup sugar
- 1 bay leaf
Ingredients:
- Cut the cauliflower, zucchini, beans, and shallots into small pieces and place them in a sieve over a bowl, and sprinkle over the salt. Let stand for 1-2 hours in the fridge, then wash and drain well.
- Put ⅓ cup of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric, and flour. Mix well to make a paste.
- Gently heat the remaining vinegar, sugar, bay leaf, and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens.
- Fold in the drained vegetables and heat for 1 minute before removing from the heat.
- Pack everything into sterilized jars.
- Seal and leave in the fridge for a few days before opening. Once open, keep in the fridge and use within two months.
Read more:
- Is Mustard Good for You? 8 Health Benefits Explained
- Apple Cider Vinegar: Its Myriad of Benefits for Health and Household
- A Deep Dive Into Sugar: Sustainability and Health Impact
Do you like this post?
3
0
Thank you very much for voting!