piccalilli

• picalilli

Unknown, [from 1845]. Presumably variant of pickle,[1] which itself is from Middle English pekille (“spicy sauce served with meat or fish”) or pikel, from Middle Dutch pekel (“brine”); perhaps influenced by dialectal variants.

Alternatively, may be related to paco lilla (“ginger-spiced pickle”), in 18th century British cookbook The Art of Cookery (1747–1843; e.g., 1805 edition) by Hannah Glasse (1708–1770), also referred to as “Indian pickles”,[2] which suggests an Indo-Aryan source; compare mulligatawny, of Tamil origin, which also features turmeric prominently, and curry, of Tamil or Middle English origin (or blend). No relation to Piccadilly.[1]

• Rhymes: -ɪli

piccalilli (plural piccalillis)

1. (Britain) A yellow pickle relish made from cauliflower, vegetable marrow, and other vegetables, pickled with vinegar, salt, sugar, and spiced with mustard, turmeric, and other spices.
2. (US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.

• (American pickle relish): chow-chow, India relish
• (American green finely chopped gherkin-based pickle): relish (particularly if used on Chicago-style hot dogs)

• curry
• mulligatawny
• pickle