piccalilli

Etymology
. . Presumably variant of, which itself is from or , from ; perhaps influenced by dialectal variants.

Alternatively, may be related to, in 18th century British cookbook  (1747–1843; e.g., 1805 edition) by (1708–1770), also referred to as “Indian pickles”, which suggests an  source; compare , of Tamil origin, which also features turmeric prominently, and , of Tamil or Middle English origin (or blend). No relation to.

Noun

 * 1)  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)  A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
 * 1)  A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.