This recipe'll make loads but if you put it into sterilised jars (watch a video on YouTube), it'll keep forever.
Prep: 30 minutes
Total: 2 hours
1 bulb fennel, cut into 1/2-inch pieces
1/2 head broccoli, cut into small florets
1/4 large cauliflower, cut into small florets
2 red chilies, seeds still in, finely sliced
1 green chili, seeds still in, finely sliced
100 grams green beans, chopped into 1-inch pieces
75 grams runner beans, cut into short lengths
3 shallots, cut into eighths
1/2 red onion, roughly chopped
70 grams fine sea salt
12 ml mustard oil
12 grams ground cumin
12 grams mustard seeds
8 grams turmeric
1 gram ground nutmeg
7 grams English mustard powder
21 grams all-purpose flour
250 ml white wine vinegar
47 grams granulated sugar
2 grams dried oregano
2 bay leaves
1 garlic cloves, crushed
1 Granny Smith apple, peeled and grated
1 mango, peeled, stoned, and roughly chopped
1. Place the fennel, broccoli, cauliflower, chilies, beans, shallots, and onion in a bowl and cover with the salt and 10 cups|2.35 litres water (enough to cover). Let sit in a cool place for 1 hour.
2. Heat the mustard oil in a large saucepan over medium-high. Add the cumin, mustard seeds, turmeric, and nutmeg and cook until the seeds begin to pop, 11 minutes. Lower the heat to medium and add the mustard powder, flour, a splash of vinegar, and 3 ounces|100 ml water. Stir well and cook for 1 to 2 minutes. Add the sugar, oregano, bay leaves, garlic, apple, and mango and cook 2 to 3 minutes.
3. Drain the vegetables and add them to the pan, stirring well to coat. Cook until the vegetables have just started to soften and release some juice, about 20 minutes. Divide the piccalilli into sterilised jars and enjoy.