So I’m making use of the summer vegetables and pickling everything. I love piccalilli so thought I’d have ago at my own. The agonising part is I have to wait a month before I try it. I added extra mustard powder as I like a quick in mine. At least it will be ready for the winter.

Ingredients

• 1 cauliflower head, florets broken into very small florets
• 1 broccoli head, florets broken into small pieces
• 1 red onion, peeled and cut into a medium chunks
• 200g French beans, topped and tailed sliced into 3 per bean
• 1 red pepper, chopped into small chunks
• 1 banana shallot, peeled , halved and sliced thinly
• 8 radishes, sliced
• 125g fine sea salt

• 1 tbsp mustard seeds
• 2 tbsp ground turmeric
• 2 tbsp ground cumin
• 1 tbsp red pepper flakes, or chilli
• 1 tsp hot paprika
• 1/4 tsp fresh grated nutmeg
• 1 tsp chaat masala, optional

• 2 tbsp English mustard powder
• 4 tbsp plain flour
• 500ml white wine vinegar
• 1 mango, de stoned, peeled and cut into chunks
• 1 tbsp garlic and ginger paste
• 1 tbsp dried oregano
• 4 tbsp sugar
• 2 tbsp balsamic vinegar
• Bay leaf
• 1 tbsp ghee for frying

Directions

1. Add the vegetables to a bowl. Add the salt and give it a stir. Top with cold water and leave for an hour in a dark place.
2. Heat the ghee in a large saucepan that will hold the vegetables. Add the mustard seeds, turmeric, cumin, paprika, red pepper flakes, nutmeg and chaat masala. Cook for a few minutes giving it a whisk. Lower the heat add the mustard powder, flour and a splash of vinegar. Again give it a whisk. Gradually add the rest of the vinegar and a 100ml of water. Stirring until you have a smooth paste. Add the mango, sugar, garlic and ginger, oregano bay leaf and balsamic vinegar.
3. Drain the vegetables and add to the pan, stir well. Cook for 10 minutes.
4. Add to sterilised jars and leave for 4 weeks then enjoy 😊