Piccalilli recipe, served with many dishes, but typically cold meats like ham and tongue. A yellow pickled vegetable type chutney using whatever vegetables you have with cauliflower, courgettes and onions

Ingredients

• 100g carrots peeled and chopped into small cubes
• 500g cucumber, peeled and diced
• 500g pickling onions, halved
• 500g cauliflower, broken into small florets
• 125b broccoli, broken into small florets
• 100g caster sugar
• 2 tbsp organic honey
• 1 teaspoon Steenbergs organic Mustard powder
• 1 teaspoon Steenbergs organic ground Ginger
• 1 teaspoon Steenbergs organic ground Coriander
• 1 teaspoon Steenbergs organic Chilli powder
• 1 teaspoon Steenbergs organic Tumeric
• 800ml distilled cider vinegar
• 2 tablespoons organic plain flour