Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A sweet and savory Bengali tomato chutney, with loads of flavor from whole spices, fall tomatoes and ginger.
A peach and pear chutney that makes use of the peels to add extra flavor and pectin.
I hit the jackpot a few weeks ago at the Whole Foods annual peach sale, where I bought a 25-pound box of Georgia peaches. After making peach jelly, peach mustard, peach jam, and peach butter, I decided to make peach chutney with figs.
Zippy, zingy, spicy, sweet goodness in a jar. Can be made with peaches or nectarines. Recipe via Kevin's West's lovely book, Saving the Season.
My Mom's mango chutney recipe, updated with a twist.
Rich, flavorful lemon chutney is a ome-pan condiment you can make in 1 hour and enjoy for weeks. It works great with meat, fish, salads, cheeseboard and in sauces.
Sweet and spiced, this summer chutney is the perfect foil for curries, roasted meats and more.
Indian Rhubarb Pickle - have it with flatbreads, rice, smeared in a sandwich, piled it on polenta or stirred into mayonnaise!
Guinness Chutney has a deep, rich flavour with a bit of heat and makes the perfect addition to any sandwich, plate of cold cuts or burger dish.
Serve this fresh pineapple chutney with crisp-fried lentil wafers called poppadums as a palate cleanser between mains and dessert.