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First attested in the from 1845. Unknown. Presumably variant of pickle, which itself is from Middle Englishpekille(“spicy sauce served with meat or fish”) or pikel, from Middle Dutchpekel(“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”, 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.
2020 April 9, Sam Jones, “Spanish writer spills beans on UK's saucy secrets”, in The Guardian, →ISSN:
There are, however, exceptions. Piccalilli – aka “mustard with other stuff”, aka “that noble Anglo-Indian spiritual creation” – is great with ham, he conceeds.
(US) A pickle, typically on a base of chopped green (unripe) tomatoes, but sometimes finely-chopped gherkins, and possibly including other vegetables.
