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
10g English mustard powder
15g yellow mustard seeds
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
600ml cider vinegar
150g granulated sugar
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.