chutneys

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

salt

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

Jenny Blake's Sri Lankan spatchcock chicken

white sugar

900 g white vinegar

g garlic powder

g ginger

g Kashmiri chilli powder

tsp sea salt

apricots

chicken

Set aside 2 sterilised jars (400 ml - see Tips). Place a small saucer in the freezer to chill (see Tips).

Place sugar and vinegar into mixing bowl, then heat 10 min/100°C/speed 1 or until sugar is dissolved.

Add remaining spices and salt, then mix 3 sec/speed 4.

Add apricot or peach, then place Varoma dish without Varoma lid instead of measuring cup onto mixing bowl lid, then cook 35 min/120°C//speed 2 [TM31: 35 min/Varoma//speed 2].

Keep Varoma dish without Varoma lid instead of measuring cup on mixing bowl lid and reduce temperature to cook 90 min/100°C//speed 2 or until mixture reaches setting point (see Tips).

Set aside 5 tablespoons of the chutney to cool for the chicken. Pour remaining chutney into sterilised sealable jars and seal immediately. Turn upside down for 10 minutes, then set aside to cool.

Sri Lankan hot fruit chutney

Separate the skin of the chicken from the flesh over breasts and legs, being careful not to tear the skin. Using a spoon, spread 2 tablespoons of the reserved chutney under the skin, then spread 2–3 tablespoons of the chutney over the chicken and gently rub in. Place chicken in prepared tray, cover and marinate in the fridge for 6 hours or overnight.

Remove chicken from fridge and stand at room temperature (approx. 30 minutes). Preheat oven to 180°C.

If using MEATER+® (see Tips), insert into the middle of the thickest part of the chicken (breast or thigh), then open the MEATER+® app and follow the prompts to cook to your liking. Roast chicken for 1 hour 20 minutes (180°C), basting throughout with extra chutney, until cooked through and dark in colour or until the MEATER+® app indicates chicken is cooked.

Rest chicken for 10 minutes or until MEATER+® indicates chicken is ready. Carefully remove the MEATER+® (if using). Serve with your favourite sides.

Roast chicken

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Red onion marmalade

2kg red onions onions

garlic

butter

olive oil

thyme leaf

chilli flakes (optional)

red wine

milliliters sherry vinegar or red wine vinegar

port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Curried courgette relish

Courgettes, (750 grams), coarsely grated (Main)

½ Tbsp Cooking salt

Apples, (600 grams), peeled,

Onions, (500 grams), diced

Malt vinegar

½ cups Raisins, chopped

Brown sugar,

Tbsp Ground turmeric

Curry powder

Place the courgettes in a large sieve. Sprinkle with salt. Stand for 2 hours. Rinse under cold water, then squeeze dry.

Combine the courgettes, apples, onions, vinegar and raisins in a large saucepan. Bring to the boil. Cover and simmer for about 20 minutes or until pulpy. Stir in the sugar and spices until the sugar is dissolved.

Bring to the boil. Simmer uncovered, stirring occasionally, for about 15 minutes or until the mixture is thick. Poor into hot sterilised jars. Seal when cold.

Spiced tomato chutney

tsp black mustard seeds

curry leaves

tsp fenugreek seeds

coconut oil

- 10 fresh long red chillies

ginger paste

carrot

tomatoes

tsp asafoetida

tsp sugar

Place mustard seeds, curry leaves, coriander seeds and fenugreek seeds into a bowl and set aside.

Place 1 tablespoon of the coconut oil into mixing bowl and heat 2 min/Varoma/speed 2.

Add garlic and cook 10 min/Varoma/speed 1.

Add chillies and ginger paste and cook 2 min/Varoma/speed 1.

Add carrot, tomatoes, asafoetida, salt and sugar and cook 10 min/Varoma//speed 1 or until carrots are soft, then blend 5 sec/speed 4. Transfer into a bowl and set aside. Do not clean mixing bowl.

Place remaining 1 tablespoon coconut oil into mixing bowl and heat 2 min/Varoma/speed 1.

Add reserved spice mix and cook 1 min/Varoma/speed 1. Transfer tempered spices into bowl with tomato chutney and stir to combine. Transfer into a sealable container until ready to serve.

Use up a glut of aubergines in this Indian-spiced chutney with tamarind, ginger and mustard seeds

Aubergine pickle

onions

chunk ginger

vegetable oil

tbsp yellow mustard seed

tbsp cumin

tomato purée

tamarind paste

raisin

soft light brown sugar

milliliters malt vinegar

Put the onions, ginger and oil in a large saucepan and gently cook for 15 mins until soft. Stir in the spices and curry leaves and fry for a few mins, then add the tomato purée and tamarind and fry for a few mins more.

Stir in the aubergines, raisins, sugar and vinegar. Heat gently until the sugar has dissolved, then simmer for 20 mins until the chutney has thickened. Leave for 10 mins, then spoon into sterilised jars and seal. The pickle can be eaten straight away and keeps for up to 6 months.

Top 6 chutneys recipes from across the web

The most viewed chutneys recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Autumn piccalilli with pear

Jenny Blake's Sri Lankan spatchcock...

Red onion marmalade

Curried courgette relish

Spiced tomato chutney

Aubergine pickle

Top 6 chutneys recipes from across the web

The most viewed chutneys recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Autumn piccalilli with pear

Jenny Blake's Sri Lankan spatchcock...

Red onion marmalade

Curried courgette relish

Spiced tomato chutney

Aubergine pickle

The most viewed chutneys recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine