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Jamie's piccalilli

  • 5servings

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Source: www.jamieoliver.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Â 1/2 large cauliflower, cut into small florets

  2. 1 head broccoli, cut into small florets

  3. 2 bulbs fennel, cut into small chuks

  4. 4 red chillies, seeds still in, finely sliced

  5. 2 green chillies, seeds still in, finely sliced

  6. 200 g fine green beans, chopped into short lengths

  7. 150 g runner beans, cut into short lengths

  8. 300 g shallots, cut into eighths

  9. 1 red onion, roughly chopped

  10. 2 handfuls fine sea salt

  11. 2 tablespoons mustard oil

  12. 2 heaped tablespoons mustard seeds

  13. 2 tablespoons ground cumin

  14. 2 tablespoons turmeric

  15. 1 nutmeg, grated

  16. 2 tablespoons English mustard powder

  17. 4 tablespoons flour

  18. 500 ml white wine vinegar

  19. 2 apples, grated

  20. 2 mangoes, peeled, stoned and roughly chopped

  21. 6 tablespoons sugar

  22. 3 cloves garlic, crushed

  23. 2 tablespoons dried oregano

  24. 4 bay leaves

Instructions Jump to Ingredients ↑

  1. Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour.

  2. Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoe0s, sugar, garlic, oregano and bay leaves. Cook for 2â3 minutes.

  3. Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10â15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars (see the how to video http://www.jamieoliver.com/videos/how-to-sterilise-jars) and close the lids tightly.

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