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
1 nutmeg , grated
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
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No ploughman’s is complete without this. Let it mellow in a dark cool cupboard for 1 month before eating.
This is the best piccalilli I’ve ever had. Pile it onto your plate with a ploughman’s or spice up ham and colcannon with a generous dollop.
Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.
Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes.
Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video below) and close the lids tightly.