Jamie Oliver offers a recipe for piccalilli that includes vegetables such as cauliflower, broccoli, fennel, chilies, green beans and shallots. Seasonings include dried oregano, ground cumin, mustard seeds, turmeric and nutmeg.
Cut 1/2 a large cauliflower and 1 head of broccoli into small florets, and add to a large bowl. Add 2 bulbs of fennel cut into small chunks to the bowl. Finely slice 4 red chilies and 2 green chilies, and add to the bowl. Chop about 7 ounces of green beans and 5 ounces of runner beans into short lengths, and add to the bowl along with 10 ounces of shallots cut into eighths and 1 chopped red onion. Sprinkle 2 handfuls of fine sea salt over the vegetables, cover with water, and set the bowl in a cool place for about one hour.
Add 2 tablespoons of mustard oil to a large saucepan. Heat the oil and fry 2 tablespoons of mustard seeds, 2 tablespoons of ground cumin, 2 tablespoons of turmeric and grated nutmeg for a moment. Reduce the heat, and add 2 tablespoons of English mustard powder, 4 tablespoons of flour and a splash of white wine vinegar to the pan. Stir well until a thick paste forms, then gradually add 2 cups of white wine vinegar and 1/2 cup of water, and stir until a smooth paste forms.
Add 2 grated apples, the chopped flesh of 2 mangoes, 6 tablespoons of sugar, 3 crushed garlic cloves and 2 tablespoons of dried oregano along with 4 bay leaves to the pan, and cook for a few more minutes. Drain the vegetables, and add to the pan. Stir well, and cook for about minutes until the vegetables begin to soften. Preserve in tightly-lidded sterilized jars.