Fabulous with a ploughman's lunch, or just on a sandwich with corned meat. Keeps for about one year in a cool dark place.

These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.

Branston Pickle is made from a variety of diced vegetables, including turnips, carrots, onions, cauliflower and gherkins pickled in a sauce made from

Don't get in a pickle with this classic piccalilli recipe. Easy to make, our recipe yields three Mason jars of deliciousness that can keep for several months.

I love a nice relish as it makes such a change to tomato ketchup or plain old store brought Barbecue Sauce. I saw this recipe in a new cookbook, The Australian Women's Weekly Family Barbecues, that Noel recieved for Father's Day back in September. The relish itself was very easy to make and the taste was really surpising. The caramelisation came from using sweet chilli sauce and not sugar so not only did it possess the sweetness but a nice hint of chilli. We enjoyed this on hamburgers served with Mustard and Herb Roast Potatoes Bites. Caramelised Capsicum Relish (recipe adapted from The Australian Women's Weekly Family Barbecues) Serves: 6 ProPoints per serve: 1 2 teaspoons extra virgin olive oil 1 red capsicum, thinly sliced 1 red onion, thinly sliced 1/2 cup sweet chilli sauce In a heavy based saucepan or frying pan heat oil over medium heat. Add capsicum and onion, cooking, stirring occassionally for 10 -15 minutes or until vegetables are very soft. Add sweet chilli sauce, cook stirring for about 2 minutes or until mixture caramelises. (click here for a printable version of this recipe)

Seriously, this loquat chutney recipe is a really good chutney. Vinegary with a spicy-sweet element, you’ll want to put this on everything.

Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup

A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys! A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.

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A sweet-and-spicy condiment that is a beautiful addition to any Indian dinner, or as an appetizer, served with cheese or without, on bread or crackers. Also delicious on potato latkes.

There are many underappreciated Australian native foods. This bush tomato chutney features a few.

This chutney is perfect for when a bumper crop of lemons falls your way: It's bright, delicious, and perfect on chicken.

A classic English pickle of mixed vegetables in an aromatic mustard flavour sauce. Start the day before.  Allow to mature for 1 month before serving.

Easy Apricot Chutney Recipe. A super easy chutney recipe where apricots and brown sugar offer a sweet contrast to red onions, ginger and Indian spices.

A quick, simple and delicious quince chutney recipe.

Healthy, quick and delicious recipes

Don't get thrown off by the word 'spicy'. This Aubergine chutney is all about balance and the perfect play of flavours from the sweet n' spicy ingredients.

A friend gave me a heap of tamarillos so I needed a chutney recipe. Here's the one I found and Russ cooked up for us.

For years I was tempted by the cheap jars of yellow piccalilli on the supermarket shelves. I’d take one head clearing taste and the jar would be put smartly at the back of the cupboard to wait until it was swept away in a hearty Spring clean. Last year we tasted Magic Cochin’s homemade […]

A mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce.

This easy and delicious homemade Nectarine Chutney is best served as part of a cheeseboard or with meat.

Ingredients Method

Sweet and tangy with a kick of heat in the background, Major Grey's Mango Chutney is a delicious accompaniment to curries, meats, and cheeses.The spice level of this chutney is easily tailored to your personal preferences by adjusting the amount of chili pepper and ginger in the recipe.Makes about 5 cups of chutney.Recipe adapted from my favorite commercial brands and various recipe sources, mostly Saveur and The Guardian

This is a tangy, delicious chutney that goes well in roasted meat sandwiches. If you have an Australian native Lilly Pilly tree in your garden, this is a great way to use the superfood berries. The small-medium pear or round shaped, red/crimson berries are incredibly high in vitamins (extremely high in Vits A & C), antioxidants, minerals, fruit acids, phytosterols and essential fatty acids.

A little sweet, tangy and sour. This Indian condiment made with tamarind paste, dates and spices are perfect to serve with samosa.

I often give homemade chutneys to Italian friends when I visit, as I’m proud of our traditional recipes and know that an English chutney can pair magnificently with an Italian cheese. Italians themselves are not averse to a condiment or two of their own, either. But I love bringing the two strands of our differing cultures together — and this fig and olive chutney is a marriage made in paradiso. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.

Chunky Roasted Peppers, Eggplant & Tomato Relish

My seasonal clock seems to be all messed up this year. Normally I don’t even wait for the first autumn leaf to hit the pavement before breaking out my Le Creuset and cranking up the oven. Thi…

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easy tamarind chutney recipe | imli chutney | sweet tamarind dates chutney

Sri Lankan eggplant/brinjal pickle(wambatu moju).Fried eggplant, shallots, green chillies mixed with mustard-vinegar to pickle the vegetables, giving it a combo of sweet, sour and heat.

These two recipes are a good way of using up gluts in the garden. They are both tried and tested over many years in my family and still as popular as they have always been. I have shared these recipes with many friends so now I will share them with...

A colourful and tasty chutney using tomatoes and peppers from your summer crop and the first of the apples from your tree.