A chunky and vibrant homemade pickle flavoured with yellow mustard seeds. This courgette and tomato chutney makes for the perfect accompaniment or gift
Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.
A real grown-up marmalade – rich, dark and just a hint of boozy flavour
A Christmassy relish which will keep in the cupboard for up to six months, making it perfect for make-ahead gifts
Make our fruity, spiced Christmas chutney, which has all the flavours of cranberries and mulled wine. Enjoy with a cheeseboard, or make as a thoughtful gift
A perfect match for cheese and cold meats, and delicious in turkey sandwiches
Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy
Make and store preserved fruits for a month or so and serve alongside cold meats and cheeses
Make a quick and easy chilli sauce to accompany a doner kebab or other takeaway at home. It's packed with chillies, tomatoes, onion and garlic
Prettily packaged spice mix can double up as place-names for wedding guests
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches – you name it
Chutney is one of the easiest preserves to make – and its punchy flavours bring out the best in cheese and cold meats
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
This rich caramelised red onion chutney is easy to make and will enhance any salad - or try serving it with warm goat's cheese on toast.
Got a glut of runner beans, or just fancy a twist on classic English piccalilli? This low-fat preserve is great with ham or in cheese sandwiches
Great in shortbread, sprinkled over a sponge or stirred into berries, give jars of lavender sugar as gifts or wedding favours
This multi-purpose chutney can add zing to sandwiches or makes a great dip for poppadums
A versatile Roasted Red Pepper Spread that can be served with bread, crackers, vegies with or without cream cheese or on meats and fish. Also, good in the middle of a grilled cheese sandwich made with pepper jack cheese and rye or whole wheat bread. I love Trader Joe's Roasted Red Pepper spread but I am allergic to sunflower oil and had to find a way to make my own. I found this recipe in a newspaper article and then tweaked it to my taste.
Obviously not a light recipe. I plan to experiment with low-fat/fat-free ingredients, but for now this is my go-to dressing recipe. I use this as a base and adjust seasonings and amounts for the vinegar and buttermilk based on the purpose of the dressing (salad, dip, spread). It's a extremely versatile and better than anything we've tried from a jar. Try the Spicy Ranch version as a dip for french fries.
A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.
I don't remember where I got this recipe, probably from a women's magazine. Saves on having to haul out separate bottles of ketchup, mustard, etc.
I use this basic seasoning salt on just about everything. If you feel the need to add some heat to it, you could add some dried and ground hot pepper to it.
Transform an abundant batch of onions into this more-ish preserve to serve with cheese or cold meats, or stir into casseroles and sauces
Make a batch of our homemade harissa. This thick chilli paste is wonderful added to Moroccan dishes or served as a condiment - it makes a great gift too!