Ingredients

• 2 1/4 cups apple cider vinegar
• 1 1/2 tablespoons sea salt flakes
• 1 tablespoon coriander seeds, crushed
• 2 teaspoons black peppercorns
• 1 teaspoon cumin seeds
• 3 dried bay leaves
• 400g cauliflower, cut into small florets
• 5 red radishes, trimmed, cut into wedges
• 5 eschalots, peeled, cut into wedges
• 1 small red capsicum, thinly sliced
• 1 mango, peeled, cut into 1cm pieces
• 4 small red chillies
• 1/2 cup caster sugar
• 1 tablespoon mustard powder
• 1 tablespoon curry powder
• 1 tablespoon cornflour
• 1 tablespoon ground turmeric
• 2 small zucchini, peeled into ribbons
• 100g green beans, trimmed, cut into thirds
• Sliced leg ham, to serve
• Baby rocket, to serve
• Cherry truss tomatoes, to serve

Method

• Step 1 Place vinegar, salt, coriander seeds, peppercorns, cumin seeds and bay leaves in a large saucepan over medium heat. Bring to a simmer. Add cauliflower, radish and eschalot. Simmer, uncovered, for 3 minutes. Add capsicum, mango and chillies. Cook for a further 2 minutes or until vegetables just start to soften. Strain mixture over a bowl, reserving vinegar and vegetable mixtures separately.
• Step 2 Return hot vinegar mixture to pan. Add sugar. Stir until sugar dissolves. Whisk mustard powder, curry powder, cornflour, turmeric and 1/4 cup water in a small bowl until smooth. Whisk spice mixture into vinegar mixture until smooth.
• Step 3 Place pan over medium-high heat. Cook, stirring constantly, for 5 minutes or until mixture bubbles and thickens. Stir in vegetable mixture, zucchini and beans. Cook for a further 1 to 2 minutes or until hot. Transfer to 4 x 2-cup-capacity sterilised jars (see note). Seal with lids. Stand until cool. Refrigerate for 1 week to allow flavours to develop. Once opened, refrigerate for up to 2 weeks.
• Step 4 Serve piccalilli with sliced ham, rocket and tomatoes.