Chilli-lilli  / Chilli Piccalilli

A great relish and one which we are thinking of putting into production. Great with barbecues or a strong cheddar cheese. 


Ingredients : 
  • 1 large cauliflower
  • 450g pickling onions
  • 900g mixed vegetables - cucumber, french beans, marrow, radish, courgette, yellow pepper, carrots, yellow tomatoes etc  *you don't need to use all - these are just some suggestions
  • 200g seasalt
  • 2 litres water
  • 200g sugar
  • 2 garlic gloves
  • 1 teaspoon ground ginger
  • 2 teaspoons mustard power 
  • 1 litre white wine vinegar
  • 25g plain flour
  • 25g cornflour
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon black pepper corns
  • 3 red chillies (any heat is fine - personally we like to use Birdseye chillies)

To make

1) Prepare the vegetables.  Break up the cauliflower into florets.  Peel and quarter the onions. Dice the chillies, marrow, cucumber, radish, pepper etc... Top and tail the beans and cut into 2cm lengths.
2) Layer the vegetables in a large bowl and sprinkle with the salt. Cover the vegetables with water and leave for 24 hours.
3) Drain the vegetables and rinse well to remove as much salt as possible. 
4) In a preserving pan, add the sugar, garlic, mustard powder, ginger, cumin and 900ml of the vinegar. Heat gently, stirring until the sugar has dissolved.
5) Add the vegetables to the van and bring to the boil, then reduce the heat and simmer for 15-20 minutes until they are almost tender.
6) Mix the flour, corn flour and turmeric into the remaining vinegar and add this into the preserving pan. Crush the pepper corns and then bring the pan to the boil, stirring and then simmer again for 5-10 minutes until chilli-lilli thickens.
7) Spoon into warmed, sterilised jars and seal.  Store in a dark, cool place. Leave for at least 14 days before using. 

cauliflower is main ingredient
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