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Pickling Spices

from delicious. magazine

Turkish chicken shish

Marinated meat, spices, sharp pickles and citrus, offset with a hint of smokiness – this chicken shish is hold-me-back good.

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from BBC Good Food

Winter spice jelly

Winter spice jelly I am currently cooking the apples to make this right now, using the glut of crab apples that I have from my tree this year, we shall see how it goes.

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Gift: This apple chutney recipe is ready-to-eat straight after you've cooked it, but you'll find the flavours mature and change over time into something even yummier! I personally think it tastes best after 3 months or more. The unopened jars will keep for up to 2 years or so, but I'm sure they'll be eaten before then! Once opened, the chutney should be kept refrigerated and eaten within 3 weeks.

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from BBC Good Food

Spiced beetroot & orange chutney

Spiced beetroot and orange chutney - my friend gave me some for Christmas last year and I MUST HAVE MORE. It will also make good presents for people I really like.

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Are you looking for homemade gift ideas? Then this chilli jam #recipe is the perfect gift for someone special this #Christmas!

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from Woman and Home

Christmas Chutney With Spiced Apples and Dates

This is a good chutney to make with windfall Bramleys. Leave to mature for a couple of months before eating. Especially good with blue cheese and cold roast pork

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from All recipes UK

Caramelised onion chutney

Caramelised Onion Chutney. Try some substitutions to get it just the way you like. e.g. I really like sultanas (raisins) in place of the sweet pepper.

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from Lauren Caris Cooks

Five Minute Chimmi Churri Sauce

This Five Minute Chimmi Churri Sauce is ready in a flash and is the PERFECT topping for anything! Zingy and fresh, your meals will not be boring with a dollop of this on top!

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from Woman and Home

Brinjal Pickle (Spiced Aubergine Chutney)

A great pickle recipe that works well with any Indian dish as well as cold lamb, grilled chicken or smoked ham.

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