Wednesday, 24 October 2012

Piccalilli Chutney



Piccalilli is a typical British condiment normally served on cold meats and cheeses and originates from  Indian influences and flavours. It is essentially an Indian Pickle made from pickled vegetables, spices and fruit. Normally it is quite yellow from lots of mustard and turmeric and usually has larger chunks of pickled vegetables in it. My version is more of a cross between a Chutney and a Piccalilli. I like the ingredients finer which creates a smooth  relish or chutney or piccalilli. It's full of vegetables, some apple, hot chillies and Indian spices. Perfect on so many things and keeps for ages in the fridge. I am totally hooked on it.

try it on a pizza or add a layer to your grilled cheese, or just to a chunk of cheese or your next sandwich. It's not too hot but,  there is some heat with tons of flavour!!

Make it chunky or fine add more mustard, turmeric or chilies...... just try it.

You will need:

  • 2 onions - 1 red and 1 white chopped in large pieces
  • 2 apples - chopped in chunks - you can leave skin on 
  • 6-10 hot chilies - I like to use a variety for depth of heat/flavour
  • 1 cup cauliflower - chopped (I used a broccoflower or green cauliflower)
  • 2 small lemongrass inner stalks- chopped
  • 2 celery stalks-chopped
  • 2 tomatoes - chopped
  • cover with cold water and 3 tbsp salt.

  • 1/4 cup olive oil
  • 1 tbsp mustard seeds (you can increase to 2 tbsp if you want more)
  • 1 tbsp ground cumin 
  • 1/4 fresh grated nutmeg
  • 4 cloves garlic- chopped fine
  • 2 tbsp fresh ginger - 1 tbsp grated fine and 1 tbsp chopped fine
  • 1 tbsp Moroccan Spice seasoning - if you have it! 
  • 1 tbsp garam masala
  • 1 tsp salt

  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp honey


Step 1: rough chop all the vegetables, chilies and fruit you want to include. Place in a large bowl with cold water to cover and add a few tbsp salt. Leave for 1-2 hours. Drain and rinse to remove salt.


Step 2: add all vegetables and fruit to food processor to create fine dice. Set aside.


Step 3: chop tomatoes if you wish to have larger pieces -I like the contrast in texture and colour.


Step 4: in a hot pan add olive oil , then mustard and cumin seeds. Let fry for a few seconds and add remaining spices garlic and ginger


This is an optional item if you can find it. I like the cinnamon and other spices in this Moroccan spice blend.

Step 5: add remaining ingredients to spices. Add vinegar, brown sugar, Worcestershire sauce and honey to combine.

Step 6: add chopped vegetables and fruit and cook for 20- 30 minutes until much of the water has cooked out of the vegetables and it starts to thicken slightly and soften.


cool and store in a glass jar or container that can be kept in the fridge for weeks.


serve it on cold meats, cheeses etc...


I added it to some chicken and created a pizza which I also topped with the piccalilli! Spicy and bold and truly delicious.









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