Tuesday, 27 October 2015


So my chutney making continues! This time it's picalilli. My Mum gave me the contents of her fridge before she went on holiday a couple of weeks ago and so I decided to use it up in one swoop. I'm not sure what this tastes like yet as it needs to rest for 4-6 weeks but it smelt gorgeous.

Picalilli (from River Cottage Handbook Preserves by Pam Corbin)
(makes 3 340g jars)

1kg washed, peeled veg - choose 5 or 6 from the following: cauliflower or romanesco, green beans, cucumbers, courgettes, green or yellow tomatoes, tomatilloes, carrots, silver skinned onions or shallots, peppers.
50g fine salt
30g cornflour
10g tumeric
10g English mustard powder
15g yellow mustard seeds
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
50g honey

Cut the veg into small, even bite-sized pieces. Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice cold water and drain thoroughly.

Blend the cornflour, tumeric, mustard powder, mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar into a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3-4 mins to allow the spices to release their flavours into the thickening sauce.

Remove the pan from the heat and carefully fold the weel-drained veg into the hot, spicy sauce. Pack the picle into warm sterilised jars and seal with vinegar-proof lids. Leave for 4-6 weeks before opening. Use within a year.

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