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?
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
Rhubarb and Raisin Relish, perfect with cozy comfort food on a cold day or with spring time sandwiches
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A great Indian pickle that can be used for so much more than a compliment to an Indian meal. A little spicy and a little bit sweet!!
Unexpected condiments for fish & chips: tamarind dipping sauce and quick lemon-pickled onion. With a recipe for indian-spiced fish & chips.
A savory pear chutney myriad of pears, shallots, ginger, raisins, almonds, etc. Well suited as a snack dip, with cheese, or atop a roasted pork butt, other meat, or vegetarian main dish.
Lemon Clementine Chutney with Dried Cranberries
A seasonal chutney for holiday gifting or feasting, spotlight on cranberries.
A super easy recipe for runner bean chutney and a great way to use up the harvest and save the goodies for winter
Ever wonder what you can make with Chestnuts? Here is one idea: Chestnut Chutney with Red Onion and Fennel. Great on cheese and bread or spruce up some of those Thanksgiving leftovers.