This delicious Rhubarb Relish Recipe is courtesy of my friend Beth who lives in Australia. I went to stay with her and took over a selection of my homemade preserves. She gave me a jar of this relish to take home, telling me it was great with toasted cheese sandwiches. OMG - it is divine with toasted cheese sandwiches!! I really needed to plant some rhubarb in my garden again so that I could make this recipe. 4 cups diced Rhubarb 2 cups diced Onions 2 cups White Vinegar 3 cups … [Read more...]
Fig Chutney Recipe (with dates and ginger)
Fresh figs are amazing and versatile fruit but you hardly ever see them in the shops. If you are fortunate enough to have a tree full then like me you will be looking for different recipes to try. I previously shared a fig chutney recipe made with apples and raisins. This fig chutney recipe is made with dates and fresh ginger for a different flavour. See which one you prefer. 1 kg figs (fresh or frozen) 500g red onions 250g dates 6 chillies (optional) Fresh ginger (approx 1/4 cup … [Read more...]
Fig Chutney Recipe (with apples and raisins)
Fresh figs are a real treat if you have a tree in your garden because you virtually never see them in the shops. My figs always seem to ripen at the same time as lots of other things so I generally throw them in the freezer so that I can preserve them later. Recently I have been trying out different fig chutney recipes - this one is made with apple and raisins. Watch out for some other recipes to try. 2 cups figs (fresh or frozen) 1/3 cup apple 1/2 cup onion 1/3 cup raisins 1/2 … [Read more...]
Capsicum & Chilli Jam Recipe
The rich red colour of this Capsicum & Chilli Jam is so festive - and it tastes delicious too, so it makes a great gift (if you can bear to part with it). It is very versatile - you can use it with meats and cheeses, to liven up your savoury muffins, eggs, frittatas or even just a cheese toastie. The autumn harvest is often a very busy time trying to preserve all the produce from the garden, so chillies and capsicums are fantastic because you can just throw them in the freezer … [Read more...]
Tomato Chutney Sauce Recipe
I have always been a fan of Whitlocks tomato chutney sauce, much preferring it to plain tomato sauce, so I was delighted to find a recipe that has all the wonderful layers of different flavours to it along with texture and a kick of chilli. You can experiment with different spices to suit your tastes. I had plenty of tomatoes in the freezer but you can replace or supplement the fresh or frozen tomatoes with tinned tomatoes. 2½ kg tomatoes, peeled* and diced (or equivalent tinned tomatoes, … [Read more...]
Tomato and Peach Relish Recipe
Recently I have been trying some variations on my favourite preserves. This tomato and peach relish recipe was a good option as my tomatoes were very slow to ripen this year so using peaches to bulk it out meant that I could make my relish while I was home on a long weekend. 1.5 kg tomatoes, peeled and chopped 1 kg peaches, stoned, peeled and chopped 500g onions, peeled and chopped 2.5 cups brown sugar 1.5 cups vinegar 1 cup sultanas 2 tbsp grated fresh ginger 2 tsp crushed garlic 2 … [Read more...]
Mango Chutney
What better way to re-live holiday memories and transport yourself to India for an evening than to enjoy a curry served with your own delicious mango chutney. 2 mangoes, peeled and chopped (I used frozen mango) 3 apples, peeled and chopped 2 onions, peeled and chopped 1 red capsicum, chopped (I used frozen capsicum) 1 1/2 cups sugar 1/2 cup raisins 1/2 cup vinegar 1/4 cup chopped ginger 1 tbsp lemon juice 2 tsp curry powder 1/2 tsp cinnamon 1/2 tsp … [Read more...]
Spiced Beetroot Relish
This is a really tasty relish that you can make when beetroot are plentiful in the shops or, as I did, cook and grate beetroot in smaller batches when you have extra in the garden and freeze them to make relish later on. The recipe uses 500g of whole beetroot; I had about 750g of peeled and grated beetroot so I made double the recipe. The double recipe only made 5 small jars of relish. 500g beetroot* *You can use fresh peeled and grated beetroot or if you prefer roast the beetroot first … [Read more...]
Green Tomato Chutney
This recipe is a great way to use the green tomatoes that are invariably still left on your plants when you want to remove them to plant the winter vegetables. Or, as was the case for me this year, wanting to tidy up the garden before I went on my latest travels. You can scale the recipe up or down depending on how many tomatoes you have. The original recipe started with 5lbs (2 1/4 kg) - I have scaled it down to 1 kg of tomatoes, which gave me 10 of the 190ml jars I regularly use. 1 kg … [Read more...]
Feijoa Chutney
Feijoa season is upon us and trees all around New Zealand are dripping with fruit. If you are fortunate to have a tree or a supply of fruit then you are likely to be wondering what to do with them all. This recipe makes just a few jars of a very tasty chutney, but you can always increase the quantities if you want more. 3 cups feijoas, peeled and chopped 2 onions, peeled and chopped 1/2 cup sultanas 1 cup brown sugar 2 cups cider vinegar 1 tsp salt 1 tbsp curry … [Read more...]