- 6 lbs of choppedvegetables (red peppers, courgettes, cauliflower, onions, aubergine) (A)
- 1 bunch coriander (E)
- 8 pints water(B)
- 1lb salt (B)
- 1 tbsp dry mustard(C)
- 1tbsp chilli powder(C)
- 1tbspground cumin(C)
- 9oz sugar(C)
- 1+1/2tsp gd ginger(C)
- 2+1/2pints cider vinegar(C)
- 1/2pint white wine vinegar(D)
- 4tbsp plain flour(D)
- 2 tbsp turmeric (D)
- 1 tbsp paprika(D)
indian spiced piccalilli
steve bennett
23rd February 2011
indian spiced piccalilli
an interesting alternative to 'normal' picalilli. for with terrines or charcuterie.
Ingredients
Method
Chop (A) to 1-1.5 cm cubes/pieces.
Mix (B) to make a brine, add (A) to (B) and leave in the fridge overnight.
Combine (C), and bring to the boil. Add the drained, rinsed vegetables and cook for 6-10 minutes, depending how you like your veg cooked.
Combine (D) and pour, stirring into the vegetables. Keep stirring, and cook out until it thickens the mix ( 2-3 minutes).
Add (E) and mix in well. Add to sterilised jars, seal and cool. Keep for at least two weeks before using, and leave for up to 6 months to allow flavours to develop.
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