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

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.



  1. 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.
  2. 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.
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