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    • Medium





    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Vegetable soaking time: 1 hour
    Course: Sauces
    Cuisine: British
    Keyword: chutney, Piccalilli, picnics, ploughmans, Relish
    Servings: 4 8 oz jars


    • 10 oz Cauliflower - chopped to small pieces
    • 8 oz Shallot - chopped small
    • 8 oz Cucumber - chopped small gherkins preferred)
    • 1 1/2 tbsp Salt
    • 5 cups White vinegar
    • 2/3 cup Granulated sugar
    • 2 tsp Turmeric
    • 1 1/2 tbsp Mustard powder
    • 1 1/2 tbsp Ginger - ground
    • 1/8 tsp Cayenne pepper
    • 1/2 cup All-purpose flour


    • Place the chopped vegetables in a large bowl, cover with water and stir in the salt. Cover and leave to soak for 1 hour then drain.
    • While the vegetables are soaking, sterilize the jars, caps and seals. I place in the oven at 250ºF for 10 minutes or more. Leave the jars in the oven to stay hot until time to fill them.
    • Add the vegetables,, turmeric, mustard powder, vinegar, sugar, ground ginger and cayenne pepper to a large pot or dutch oven and bring to a simmer. Keep at a simmer for 10 minutes until the vegetables are tender.
    • Mix a little water with the flour to make a paste. Add to the vegetable pot, stir and simmer until the mixture thickens.
    • Fill the jars, leaving 1" space at the top and seal tightly. Add the jars to a canning pot of boiling water and process for no more than 10 minutes. Remove to cool. Allow to stand for 3-4 weeks before opening.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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