Piccalilli is one of those condiments found in almost every British cupboard. Its colour comes from turmeric and its bite from mustard. Branston, founded in 1922 and best known for its brown pickle, offers a chilli version here: Kashmiri chilli is used both crushed and ground, along with a little cayenne pepper, ginger and a hint of cinnamon.
It stays true to traditional piccalilli, with vegetable pieces that keep their crunch, but the chilli heat comes through at the end and carries on from the sharpness of the mustard.
How to serve it: Branston suggests it on a toastie or in a burger. It also goes well with a board of mature cheeses, ham, pork pie or cold meats, in the style of a Ploughman's lunch.
Once opened, keep the jar refrigerated and use within 6 weeks.
If you enjoy British condiments, explore the full Branston range at Pop's America.
- Weight
- 360g
- Flavor
- Hot & Spicy
- Origin
- United Kingdom
- Allergens and Certification
- Vegan
Vegetables (34%) (cauliflower, onion, gherkins, silverskin onions), water, sugar, spirit vinegar, modified maize starch, salt, rice flour, mustard flour, crushed Kashmiri chilli, spices (ground turmeric, ground ginger, cayenne pepper), Kashmiri chilli powder, colour (riboflavin), cinnamon extract.
Allergen advice: See ingredients in bold above.
Pour 100 g
Branston Chilli Piccalilli 360g
Branston Chilli Piccalilli in a 360g jar takes the classic British piccalilli, crunchy vegetables in a mustard sauce, and adds Kashmiri chilli. Cauliflower, onion, gherkin and silverskin onions sit in a bright yellow sauce that is tangy with a warm kick.
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