Piccalilli is the British condiment made from chunky vegetables preserved in mustard and vinegar.
British piccalilli commonly contains cauliflower, onions, gherkins, and other vegetables suspended in a bright yellow mustard-based sauce. The vinegar provides acidity and helps preserve the vegetables, while turmeric contributes much of the familiar colour.
The name and general style are connected with pickling traditions influenced by South Asian cuisine during the British Empire. British piccalilli became a distinctive relish rather than a direct copy of one single regional Indian preparation.
It is often served with cold meats, pork pies, ham, cheese, or ploughman’s lunches. Piccalilli is not the same as chutney: chutney is usually thicker, sweeter, and cooked down into a more cohesive preserve, whereas piccalilli retains identifiable vegetable pieces.