Chutney

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.

 
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Smoky Tomato ChutneyMakes four 1 lb (350 ml capacity) jars

Smoky Tomato Chutney

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!

 
 
Fresh Coriander ChutneyServes 4

Fresh Coriander Chutney

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.

 
 
Preserved Dried TomatoesMakes one 1 litre jar

Preserved Dried Tomatoes

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?

 
 
Giardiniere Pickles (Italian Garden Pickles)Makes four 17½ fl oz (500 ml) preserving jars

Giardiniere Pickles (Italian Garden Pickles)

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.

 
 
Pickled Shallots in Sherry VinegarMakes a 1 litre jar

Pickled Shallots in Sherry Vinegar

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.

 
 
Christmas ChutneyMakes a 1 litre jar

Christmas Chutney

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.

 
 
Spiced Apricot and Orange ChutneyMakes a 1¾ pint (1 litre) jar

Spiced Apricot and Orange Chutney

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.

 
 
Spiced Damson ChutneyMakes six 1 lb (350 ml capacity) jars

Spiced Damson Chutney

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

 
 
Spiced Roast Parsnip Chunks with Coriander ChutneyServes 2-3 as a snack or accompaniment

Spiced Roast Parsnip Chunks with Coriander Chutney

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.

 
 
Pickled Peppers and CourgettesMakes four 171/2 fl oz (500 ml capacity) preserving jars

Pickled Peppers and Courgettes

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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