SELF-MADE PICCALILLI

This wonderful piccalilli recipe I found is so amazing! After I made this I knew I was never going back to the store board piccalilli, this has the right texture, spiciness and just all in all the best taste. This recipe will fill up around 5 jars, each one has a capacity of 450 g.
It is a very easy recipe and has easy steps but you will have to stand in the kitchen for a while. But trust me dear readers you will taste it in the end and say 'it was worth it'

Let's get started.

You will need ( a lot):
1/2 large cauliflower, cut into small florets
1 head broccoli, cut into small florets
2 bulbs fennel, cut into small chunks
4 red chilies, seeds still in, finely sliced
2 green chilies, 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

You just want to start off by putting all the vegetables in a bowl, add the salt and enough water to cover all the vegetables. Leave that 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 100 ml of water, stirring all the time to make a smooth paste. Add the apples, mangoes, sugar, garlic, oregano and bay leaves. Cook that for 2 to 3 minutes.
Drain the salted vegetables and add them to the pan, stirring well to coat with the spicy paste. Cook that for 10 to 15 minutes until the vegetables have just softened and started to release some juice. Spoon into your 5 jars and close the lids tightly. You can keep these in the fridge for a very long time (around 5 to 6 months) You can serve this with whatever you fancy. Also a quick tip, this will taste even better if you leave it for a good month and then start to eat it.

Hope you'll enjoy your self-made piccalilli as much as I do! Leave a comment and let me know if this recipe was helpful or not. Your feedback will help me to improve my blog!
Until next time my fellow readers.

*credits go to Jamie Oliver (jamieoliver.com)