Set aside. To make the piccalilli dressing, put 50ml/1¾fl oz of the vinegar into a bowl with the mustard powder, coriander seeds, mustard seeds, turmeric, cumin and flour and mix well to a paste.

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It is widely believed to be a descendant of English piccalilli, which is an Anglicized adaptation of the fragrant, acidic and flavor-packed pickles found throughout South Asia. Elizabeth Raffald ...

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