- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
