Piccalilli
Picalilli is originally the English version of Indian pickles. Try out our recipe made for chefs with COLMAN'S English Mustard, cauliflower, courgette and carrots.
Ingredients
Piccalilli
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€0.0
Vegetable preperation:
Red onion - thinly sliced
/g
200.0 g
0%
Cauliflower
/g
240.0 g
0%
Carrots
/g
200.0 g
0%
Courgette
/g
200.0 g
0%
Salt
/g
6.0 g
0%
For the piccalilli sauce
Mustard seeds
/g
5.0 g
0%
Fennel seeds
/g
5.0 g
0%
Coriander seeds
/g
5.0 g
0%
Turmeric
/g
5.0 g
0%
Chilli powder
/g
1.0 g
0%
Caster sugar
/g
65.0 g
0%
White wine vinegar
/ml
150.0 ml
0%
Cornflour
/g
10.0 g
0%
Flat leaf Parsley
/g
40.0 g
0%
Malt Vinegar
/ml
110.0 ml
0%
Colman's English Mustard Powder 2kg
/g
15.0 g
0%
/
Vegetable preperation:
-
Red onion - thinly sliced 200.0 g
-
Cauliflower 240.0 g
-
Carrots 200.0 g
-
Courgette 200.0 g
-
Salt 6.0 g
For the piccalilli sauce
-
Mustard seeds 5.0 g
-
Fennel seeds 5.0 g
-
Coriander seeds 5.0 g
-
Turmeric 5.0 g
-
Chilli powder 1.0 g
-
Caster sugar 65.0 g
-
White wine vinegar 150.0 ml
-
Cornflour 10.0 g
-
Flat leaf Parsley 40.0 g
-
Malt Vinegar 110.0 ml
Preparation
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Vegetable preperation:
- Peel and dice the red onions into 1cm pieces.
- Cut the cauliflower into 1cm florets.
- Peel and dice the carrots into 1cm pieces.
- Using only the green from the courgette dice into 1cm pieces.
- Once all cut place all the ingredients into a colander and salt them for 1-2 hours to extract any excess liquid, tossing occasionally.
-
For the piccalilli sauce
- Put the mustard seeds, fennel seeds and coriander seeds into a pestle and mortar and grind them leaving some texture.
- Place the ground seeds, COLMAN'S Mustard Powder, turmeric, chilli powder, caster sugar, white wine vinegar and malt vinegar into a suitable pan and slowly bring to the boil.
- Put the cornflour into a bowl and whisk in the water until a smooth paste.
- Pour the cornflour mix into the vinegar pan on a low heat and whisk in. It will gradually thicken the mixture. Continue to cook for 1 min.
- Allow the mixture to cool then mix in the salted vegetables. Then add the chopped parsley and stir through.
- Store in an air tight container. Allow this to infuse for at least 1 day before use.
