indian spiced piccalilli

steve bennett

steve bennett

23rd February 2011
steve bennett

indian spiced piccalilli

an interesting alternative to 'normal' picalilli. for with terrines or charcuterie.


  • 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)


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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