Courgettes, runner beans, tomatoes... all lend themselves brilliantly to chutney, giving you plenty of sunshine ingredients all year round and adding interest to a cheeseboard or plate of cold cuts.
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!
Coriander, lime, chilli and garlic give this chutney zing and freshness. Serve it with curries or any Eastern dish such as grilled meats or fish.
Oven-drying gives tomatoes a deep, intense flavour that will liven up all manner of dishes during the winter months - and is a useful way of using up a glut from the greenhouse, maybe?
Bottle summer vegetables for a taste of summer in the depths of winter. These lovely Italian-style pickles are superb with a plate of charcuterie or cheeses and good bread.
One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.
This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.
This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly i
There are chutneys and chutneys, but this one is simply the best of all. It is something I couldn't live without, having it permanently on my shelf. I love it with cold cuts, with cheese, but best of all, sausages and jacket potatoes - dipping crisp,
Parsnips and curry spices make a wonderful combination, with the heat of the spices offsetting the sweetness of the root vegetables. This is a great dish to serve with curry or as a side dish.
This is adapted from an old Cordon Bleu recipe for pickled cucumber. It's one of the best, in my opinion, for serving with patés, as it provides a bit of crunch and acidity to cut through the richness.
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