Chutney recipe for 4 - 8 people, takes only 10 mins; recipe has cauliflower, courgette, green beans, shallot, vinegar, english mustard powder, coriander seeds, mustard seeds, cumin seeds, turmeric, plain flour, caster sugar and bay leaves.
Easy piccalilli
Course: Chutney
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Courgette: 200g courgette, cut into small chunks
- Shallot: 200g shallots, peeled and cut into small chunks or pearl onions, peeled and left whole or halved
- Caster Sugar: 200g caster sugar
- Plain Flour: 4 tbsp plain flour
- Cauliflower: 500g cauliflower, cut into small florets
- Cumin Seeds: 2 tsp cumin seeds
- Green Beans: 100g green beans or French beans, trimmed and cut into small pieces
- Mustard Seeds: 2 tbsp black or yellow mustard seeds
- English Mustard Powder: 3 tbsp English mustard powder
- Coriander Seeds: 1 tbsp coriander seeds
- Vinegar: 600ml malt vinegar
- Bay Leaves: 2 bay leaves
Directions
- Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
- Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
- Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars.Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.
