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    You are in: Home / Cookbooks / preserves and chutnies
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    32 recipes in

    preserves and chutnies

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    Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas.

    Recipe #398377

    3 Reviews |  By xtine

    This jam is a delicious accompaniment to cheese, and it makes a wonderful glaze for pork, game or chicken. It's also great just on toast with butter! I suppose technically it's a jelly, because it doesn't have pieces of quince in it, but it's not clear like a jelly, so I call it jam ;) Quinces contain a lot of natural pectin, so you don't need to add any. However, you will need to keep checking the set while you cook it - use the cold plate test to do this (instructions below in the recipe). Check the set after the initial 20 minutes of cooking, and then every 5 minutes after that. Do not give up - this jam has to cook for a while. It may take up to 40 minutes for the jam to reach the "set" point, depending on the level of heat you are using. Just keep cooking it down. The jam will turn a reddish-brown color as it cooks.

    Recipe #271954

    This takes time but is very much worth it. A great mango chutney that my family loves.

    Recipe #82506

    A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

    Recipe #23146

    This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.

    Recipe #311202

    Get a different twist for your peach jam by flavoring it with rose water and cinnamon. As I don't like too sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.

    Recipe #247086

    If you love lemon , you will like this recipe. It's not to sweet and not to tart.

    Recipe #255335

    3 Reviews |  By Zurie

    This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon as I have enough thick-skinned lemons again, I'll make this again and post a photo!

    Recipe #282069

    From "Taste of Home," the blurb accompanying this recipe read: 'This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item!' -Janet Eckhoff, Woodland California

    Recipe #277222

    3 Reviews |  By 2Bleu

    This is a great chutney and makes a large batch which is great for gift giving.

    Recipe #266052

    Another great mango chutney recipe from Trinidad.............goes nicely with a curry.......or alternately with a cold meat platter.

    Recipe #247559

    In Indian cuisine, a chutney (British spelling) is a term for a variety of sweet and spicy condiments, originally from eastern India. Found this elsewhere & putting it here for easy reference.

    Recipe #165705

    3 Reviews |  By Lennie

    I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

    Recipe #74520

    I was looking for a way to use up some nectarines that were a little too ripe to eat & found this recipe by Elizabeth Crane on another website. The flavours of this are amazing & it makes the perfect accompaniment to roast lamb or lamb cutlets.

    Recipe #225833

    If you enjoy a curry this is a good chutney to make. It will keep for ever ( if you haven't used it ) Make it in advance and allow the flavour to develope. Don't just eat this with curry, it goes well with cheese and cold meats too.

    Recipe #216802

    This recipe comes from the online site.

    Recipe #215931

    For me a chutney is a versatile condiment that can be used with almost any kind of meat, or as a spread or.... This one is no exception!

    Recipe #209863

    2 Reviews |  By Leda M

    This is a delicious and unusual marmalade with a gorgeous color. I originally found a version of this recipe by doing a search for "blood oranges" when they were in season. I have since tweaked the recipe, and this is my own variation.

    Recipe #212025

    This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.

    Recipe #31517

    37 Reviews |  By Bergy

    This is a sweet cucumber pickle. These pickles stay crisp for up to a year in the freezer. They are so easy to make and very good. I have just defrosted a bag (pictured here) after 8 months in the freezer and they are still as crisp as the day I made them.

    Recipe #9458

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