Piccalilli

A wonderful cold vegetable relish that's become a British classic!

Recipe author

Servings:

Vegetables (fresh, mixed)

Apples (ripe, red)

Mango

Salt

0.2

Sugar (granulated)

0.1

Cumin

Turmeric

Mustard (powder + 2 tsp mustard seeds)

Ginger

Flour

Nutmeg

Garlic

Vinegar

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 7 % 1 g

Carbohydrates 87 % 13 g

76 kcal

GI: 38 / 54 / 8

Piccalilli is a Christmas-season cold relish that's become a tradition in England. It surprises with both its flavor and the way it's made. It's a fairly easy recipe — I found it in a British cookbook — and it works well as a side. Stored in a tightly sealed jar, it keeps for about six months. It's great for anyone who eats vegetarian, is short on time for everyday cooking, or is watching their weight. For the vegetables, use a mix of broccoli and cauliflower florets, green beans, chili peppers, cucumbers, and shallots — really any vegetables will do. Wash them and cut into medium pieces, then cover with salted water and leave overnight. Drain off the brine and pat the vegetables dry. In a skillet, toast the cumin, turmeric, mustard powder, and mustard seeds. Add the grated nutmeg and the flour. Pour in the vinegar, add the chopped garlic and ginger, and stir in the sugar. Mix, bring everything to a boil, and add the vegetables to the pan. Dice the mango, grate the apple, and add both to the pan. Stir and simmer for about 6 minutes. Pack the finished piccalilli tightly into jars and seal with airtight lids. Piccalilli is lovely served as a condiment alongside meat dishes.

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