Piccalilli
Piccalilli
Piccalilli is a classic British condiment, inpired by Indian pickles. It is used on everything from sandwiches and Scotch eggs to cheese boards and cured meats. (For the Fortnum & Mason Scotch Egg recipe, click here.)This recipe is courtesy of Tom Parker Bowles, author of Fortnum & Mason: The Cookbook.
Servings
12
Ingredients
- 4 cup water
- 1/2 cup caster sugar
- 1 cup white wine vinegar
- a few strands of saffron
- 1/4 teaspoon curry powder
- 1 tablespoon turmeric
- 1 bay leaf
- 1/2 head of cauliflower, divided into small florets
- 2 carrots, thinly sliced
- 1 yellow carrot, thinly sliced
- 3 teaspoon arrowroot
Directions
- In a pan, combine the water, sugar, vinegar, saffron, curry powder, turmeric, and bay leaf and bring to the boil, stirring to dissolve the sugar.
- Add the vegetables and simmer until just tender, then remove them from the pan with a slotted spoon.
- Mix the arrowroot to a paste with a little water and stir it into the cooking liquid.
- Simmer for 1-2 minutes, until thickened, then remove from the heat and leave to cook.
- Return the vegetables to the mixture.
- Adapted from Fortnum & Mason: The Cook Book by Tom Parker Bowles (Fourth Estate, 2016)