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?
Having deposited a bucket’s worth of peaches with my parents, I decided to make chutney with what remained, and what a chutney it was.
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! Serve this chutney with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
Recipe for tomato and raisin chutney with Vidalia onions, apples, apple cider vinegar, molasses, and spices.
Orange-cumin chutney, a flavorful accompaniment to roast pork or chicken as well as the secret ingredient to an addictive sweet and nutty cheddar cheese spread.
A prize-winning apple chutney recipe.
An Indian inspired hot and spicy relish made from fresh heirloom tomatoes and chilies loaded with some delicious spices and cider vinegar.
A different take on ruby red beetroot, that adds a nice touch of ginger to the mix. Perfect as a condiment to add nutrition and color to your table.
Recipe for cherry chutney, along with another recipe for pork loin that includes cherry chutney.
Homemade rhubarb chutney spiked with fresh and crystallized ginger.
The recipe below is an approximation of Jaffrey’s recipe (I still don’t have Fenugreek seeds) and I made most of it up as I went along. Chutneys are great to improvise with.
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