Jamie's piccalilli

Name: Jamie's piccalilli
Cook time: 95 min
Total time: 95 min
Ingredients: ½ a large cauliflower, cut into small florets; 1 head of broccoli, cut into small florets; 2 fennel bulbs, cut into small chunks; 4 red and 2 green chillies with seeds still in, finely sliced; 200g fine green beans, chopped into short lengths; 150g runner beans, cut into short lengths; 300g shallots, cut into eighths; 1 red onion, roughly chopped; 2 handfuls of 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; 500ml white wine vinegar; 2 apples, grated; 2 mangoes, peeled, stoned and roughly chopped; 6 tablespoons sugar; 3 garlic cloves, crushed; 2 tablespoons dried oregano; 4 bay leaves

Perfect on your ploughman's

1 hr 35 mins

Super easy

makes 5 x 450g jars

About the recipe

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese.

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Ingredients

½ a large cauliflower, cut into small florets

1 head of broccoli, cut into small florets

2 fennel bulbs, cut into small chunks

4 red and 2 green chillies with seeds still in, finely sliced

200g fine green beans, chopped into short lengths

150g runner beans, cut into short lengths

300g shallots, cut into eighths

1 red onion, roughly chopped

2 handfuls of 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

500ml white wine vinegar

2 apples, grated

2 mangoes, peeled, stoned and roughly chopped

6 tablespoons sugar

3 garlic cloves, crushed

2 tablespoons dried oregano

4 bay leaves

Method

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.