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
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.
Garam masala is an aromatic mixture of spices, used as a base in many Indian dishes, like curry, to bring flavour and warmth
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.
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!
Preserving is a canny way to make the most of leftover lemon and lime wedges and skins. You can use the rind part of the fruit in future recipes
Try these different flavoured butters melted over new potatoes, grilled fish, chicken or steak
Serve this gorgeous green chutney with naan bread as a side dish in any Indian meal. Green chilli, mint and coriander give the chutney its colour and kick
This combination of Caribbean spices creates a sweet and fiery flavour - you can add Scotch bonnet chilli to make it super spicy
Preserve the season's best with spicy blackberry chutney
Fantastic with goat's cheese, sausages or cold meats
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows