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Jamie's Piccalilli

Ingredients Required:

1 White Cauliflower(s)



1kg Loose Broccoli(s)



1 Fennel (s)



1kg Jalapeno Chilli (s)



1kg Beans French (Loose) (s)



1kg Runner Beans - English(s)



1 Shallots (Pea Shallots) 250g bag(s)



1kg Red Onions.(s)



1 Golden Delicious Apples (Italian)(s)



1 Garlic (Loose Bulb)(s)



Bay Leaves,Dried Oregano, Sea Salt
White Wine Vinegar, Flour, Turmeric
English Mustard Powder, Nutmeg, Ground Cumin
Mustard Seeds, Mustard Oil

Please click on the link Jamies piccalilli to go to Jamie Olivers recipe.


Click here for tips on how to Prepare a Mango


  • ½ large cauliflower, cut into small florets.

  • 1 head broccoli, cut into small florets.

  • 2 bulbs fennel, cut into small chunks.

  • 4 red chillies, seeds still in, finely sliced.

  • 2 green chillies, seeds still in, finely sliced.

  • 200 g fine green beans, chopped into short lengths.

  • 150 g runner beans, cut into short lengths.

  • 300 g shallots, cut into eighths.

  • 1 red onion, roughly chopped.

  • 2 handfuls fine sea salt.

  • 2 tablespoons mustard oil.

  • 2 heaped tablespoons mustard seeds.

  • 2 tablespoons ground cumin.

  • 2 tablespoons turmeric.

  • 1 nutmeg, grated.

  • 2 tablespoons English mustard powder.

  • 4 tablespoons flour.

  • 500 ml white wine vinegar.

  • 2 apples, grated.

  • 2 mangoes, peeled, stoned and roughly chopped.

  • 6 tablespoons sugar.

  • 3 cloves garlic, crushed.

  • 2 tablespoons dried oregano.

  • 4 bay leaves.



Put all the vegetables in a bowl, add the salt and enough water to cover. Leave in a cool place for about 1 hour. 

Heat a saucepan big enough to hold all the vegetables. Add the mustard oil to the pan, then fry the mustard seeds, cumin, turmeric and nutmeg for a moment. Lower the heat, add the mustard powder, flour and a splash of vinegar. Stir well to make a thick paste. Gradually add the remaining vinegar and 100ml water, stirring all the time to make a smooth paste. Add the apples, mangoe0s, sugar, garlic, oregano and bay leaves. Cook for 2–3 minutes. 

Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook for 10–15 minutes until the vegetables have just softened and started to release some juice. Spoon into sterilized jars