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 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.

An easy to make rhubarb chutney. Makes about 2kg/4½lbs of chutney .

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)

Dollop this condiment on top of spicy dishes to tame their heat.

There's nothing better than a dollop of this incredible spicy piccalilli on your favourite cheese

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

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Here is a good example of something tasting delicious but looking...well....looking like it wouldn't taste delicious. It's brown and lumpy and just plain not pretty. I didn't have high expectations for this when I was canning it but, I have to tell you, I was VERY pleasantly surprised. I made it and brought it in for Jo and the family to try and they all loved it too. My mother-in-law gave me the recipe and encouraged me to try it to use up the mountains of rhubarb we had this year. I'm glad I tried it. This goes really well with pork and beef and, when Jo made her Baked Chicken Samosas (recipe HERE), it was superb with that as well. We also put some in our Bacon Cheeseburger Pop Tarts to add some zing! Rhubarb Relish Ingredients 6 cups chopped rhubarb 4 cups chopped onions 1 tsp ground cloves 1 tsp ground allspice 1 tsp ground cinnamon 2 tsp salt 1/2 tsp cayenne pepper 4 cups brown sugar, lightly packed 2 cups apple cider vinegar Directions Chop up rhubarb and onion. Place in large pot and add spices, brown sugar, and vinegar. Stir together well. Place over medium - high heat and bring to boil. Reduce heat so mixture stays at a simmer and cook approximately 40 - 60 minutes, stirring often. After 40 (to 60) minutes relish is ready to use. You can either let cool and refrigerate or you can can the relish while it is at this stage. Follow regular canning instructions to finish processing. (I processed the jars in a water bath for 10 minutes.) I believe I got 7 - 1 cup jars of rhubarb relish out of this recipe. I thought it was going to be too sweet for me but it wasn't. It was something really different. Tons of flavor that goes great with soooooo many things. Try it on your hot dogs and hamburgers, roasts, turkey, maybe even a little on a cracker with some cream cheese, or even as a dip for samosas, egg rolls, and whatever else you can think of! We're sharing at these great linky parties - Memories By The Mile, Anyonita Nibbles, Hun...What's For Dinner,

A delicious and easy condiment to use on sandwiches, tacos, burgers, cheese boards, and more.

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

This Indian plum chutney is a delicious sweet and spicy chutney that goes well with a lot of dishes. In this chutney, the sweetness of ripe plums gets deliciously complimented by the warm flavorful Indian spices. It's a vegan and gluten-free recipe that gets ready in just 30 minutes.

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

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…

You are going to love this new condiment, this Raspberry Chili Chutney recipe is a perfect companion for crackers, or puff pastry with goat cheese.

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

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

We’ve been in New Zealand for nearly two weeks now and I’m completely in love with the place. It’s actually ridiculous how beautiful it is. I’ve been likening it to a theme …

Learn how to make Plum Chutney/Relish ~ Sweet, spicy and tart yellow plum chutney/relish made using jaggery, unrefined sugar First time I tasted plums were when I did my under graduation course in Dharwad, a beautiful city in north Karnataka. I was instantly drawn to these ruby red plump fruits the moment I my eyes spotted them piled high in a wooden carts and bamboo baskets. The old lady selling this fruit offered me one as soon as she spotted me walking towards her cart and gave me bright smile with red Paan stained teeth. I looked at the round, plump fruit sitting on my palm and took out the clean tissue from my colourful cotton sling bag hanging loosely from my shoulder and cleaned the plum. The ruby red plum looked glossier with all that rubbing with tissue paper and I just couldn’t resist it anymore. My teeth sunk deep into the glossy red plum and bit into the tiny brownish seed in the centre. The sweet nectar with a hint of tartness from the juicy flesh along with the crunch from the firm peel with every bite made me fall in love with this divine fruit and from then onwards Plums became one of my most favourite fruits to snack on whenever my stomach refused eat the hostel food, especially in late monsoon months. Plum Chutney/Relish served with Dosa When I moved to the UK, the availability of fresh and seasonal fruits in farmers market made me behave like a kid in candy store to DH’s amusement. Having a life partner who equally enjoys gorging on fruits for snacks was a boon as we went on our quest for discovering the farmer’s market which sold the best tasting freshest fruits and vegetables year around. Whenever we travelled to new places, we never missed an opportunity to visit the farmer’s market and came back home with all fresh produce that was on offer. Being a vegetarians, these farmer’s market selling wide variety of fruits have come to our rescue in few places where vegetarian food on offer were less inviting. From sweet strawberries to crunchy nectarine and peach, from juicy pomegranates to tasty cherries, from tart plums to creamy persimmons, from variety of apples and oranges to juicy melons and grapes made us fall in love with wide variety of seasonal fruits. For someone who gets bored of eating same things again and again, the wide variety of fruits are really a blessing! Plum Chutney/Relish ~ Sweet, tart, spicy and delicious The unbridled pleasure of eating fresh fruits in their natural form beats out juicing them. I am firm believer in eating fruits in their original/natural form and hence hardly use fruits in milkshakes, smoothies, juice or such things which involves squeezing their life out. It doesn’t mean I don’t drink fruit juices or alike. I do…a lot! I resolve to making fruits juices or smoothies when I have eaten the same fruit for days after days and in the end I kind of go in to depression when I see the same fruit sitting prettily in fruit basket! On that day the said fruit gets a makeover and starts to look much different from its original self. Juicy Plums Plum Chutney or Plum Relish One of my favourite ways to use the fruits is in savoury preparation where the sweet juicy fruit beautifully embraces the heat from spices. I try and use minimal ingredients so that the taste of main ingredient still stands out and shines through with every bite you take. The cooking techniques used is fairly simple and fuss free and thus making the recipe more approachable for those who are taking baby steps in the world of cooking and doesn’t scare them away with innovative ways of using ingredients. One such recipe which is quick to make, simple to follow and absolutely delicious to taste is Chutney/Relish. Plum Chutney/Relish with Dosa From green, purple, red, to yellow coloured skins, plums come in a wide variety of colours and sizes. From being sugary sweet to tantalisingly tart, the perky plum comes in several guises but every single variety of these beautiful glossy fruits tastes every bit as good as they look. Although August is the month when they are harvested, these days they are available almost year around to gorge on these delicious fruits. Plum Chutney/Relish ~ Sunshine in a jar! We bring two large boxfuls of these plump plums every fortnight when they are in season from our town’s farmer’s market and relish them with gust. This time however DH got over excited and came back home with 3 large boxfuls of these juicy fruits in deep ruby red colour and sunny yellow colours. After eating basketful of plums to our heart’s content, we still had few more which needed to be used very quickly or else threatened to rot in few days time. Food waste is something I just can’t stand and hence decided to use these golden beauties in cooking. Chutney or relish is something that can never turn bad and that’s how this delicious Plum Chutney/Relish recipe was born. Plum Chutney/Relish ~ Irresistible and delicious The recipe for Plum Chutney/Relish is quite simple with few easily available ingredients, but the end result is one the best tasting chutney/relish which keeps fresh for weeks when stored in refrigerator. Such recipes are life savers for busy weekdays when you are dead tired to lift the spoon, let alone cook from scratch! These days I make a batch of different chutney/relish on weekends and pop them in refrigerator for busy weekdays as they go well with any dosa, idli, chapatti or any Indian flat bread. This Plum Chutney/Relish can also be used in simple wraps or in Pitta bread pockets with few salad leaves and fresh vegetables for crunch. The sweetness jaggery, heat from green chilli and tartness from plums makes this recipe of Plum Chutney/Relish a sure winner when it comes to taste. The whole spices used give it a pleasant flavour and aroma. Try it with any variety of plums and see how your taste buds tingle with joy! Juicy Plums for Plum Chutney/Relish Ingredients for Plum Chutney/Relish Jaggery for Plum Chutney/Relish Plum Chutney/Relish ~ Spoonful of golden goodness! Plum Chutney/Relish (Sweet, spicy and tart yellow plum chutney/relish made using jaggery) Prep Time: 5 mins Cooking Time: 15 mins Recipe Level: Easy/Beginner Spice Level: Medium Makes: About 1½ cups Shelf Life: 2-3 weeks when stored in refrigerator in an air tight jar Serving Suggestion: With dosa, idli, chapatti or any Indian flat bread (read notes) Ingredients: 7-8 or 2 cups Yellow or Red Plums, deseeded and cut into ½ inch pieces ¼ cup Jaggery or Brown/ Muscovado Sugar (As per taste) 3-4 Green Chillies, finely chopped ½ inch Ginger, peeled, chopped and crushed to rough paste 1¼ tsp Salt (As per taste) Spices Used: ½ tsp Haldi/Turmeric Powder 1 tsp Jeera/Cumin Seeds 1 tsp Saunf/Fennel Seeds For Tadka/Tempering: 1 tsp Mustard Seeds 2 tbsp Oil Plum Chutney/Relish served with Dosa Method: Heat oil in a pan and add mustard seeds to it. When mustard starts to sizzle and pop, add finely chopped green chillies and fry them for half a minute. Next add chipped plums and sauté them on medium flame for about 5 minutes or until the plums release their juice. Mix in ginger paste, jaggery, turmeric powder, cumin seeds and fennel seeds and give it a good stir. Keep stirring the Plum Chutney for 3-4 minutes on medium flame and mash pieces in between using the back of wooden spoon. By now the Plums should get cooked and look little runny and glossy. Add salt to taste and adjust the seasonings as per taste. Let it cook for another 3-4 minutes on medium flame so that the excess moisture released from the plum evaporates and the Plum Chutney/Relish thickens a bit. Turn off the gas and let the chutney/relish come to room temperature. Transfer the Plum Chutney/Relish into clean and sterilised air tight glass jar and pop it into refrigerator and use it as and when required. It will stay fresh for 2-3 weeks. Plum Chutney/Relish Sia’s Notes: Adjust the quantity of jaggery depending on how tart the plums are. More tart means more jaggery to mellow the acidity level. Ditto with the green chillies used in the recipe. Use more if you like your chutney to have bit more of heat. You can use any variety of plums for this recipe; red, purple, green or yellow. You can also use strawberries instead of plums. This Plum Chutney/Relish is wonderfully delicious and goes well with dosas, idli, chapatti, or with any Indian flat bread. You can also serve it as dip for crisps, papads or nachos as a starter or finger food. I use this Plum Chutney/Relish as Sandwich spread and filling for veggie wraps with few salad leaves and it also makes a wonderful salad dressing.

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.

Skip the grocery store jam and elevate your next PB&J with this rustic fennel and ginger grape chutney.

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.

My mind is just beginning to think about blueberries. It’s that blueberry time of year again. Blueberry jam. Blueberry pancakes. Blueberries eaten by the handful. For a small blueberry farm i…

This is my take on a traditional Bengali condiment known as ‘kasundi’ which I first tasted in a tiny vegetarian village in Israel called Amirim, a special place in the world quietly positioned in t…

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.

Lemon Chutney is a versatile, easy to make, flavourful, spicy Indian style chutney. What I like about this recipe is that if you add enough oil, it stays fresh in the fridge for months. It is actually a much quicker version of the Gujarati lemon pickle or limbu nu athanu.

Infamous, that is, in my small circle of friends. This is up there as my favourite chutney. My friend, Emily, introduced me to it. Emily made a batch a few (quite a few) years back and, generousl…

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Try this free recipe from Country Women’s Association Classics.

Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

This sweet, spiced beetroot recipe is moreish and doesn't have the earthy flavour reminiscent of dirt. It's sweet but not sticky and jam like although if you prefer a nice sticky marmalade texture feel free to increase the sugar to one and a half cups and add some orange zest. I served this with the roasted lamb rack in a side pot where Mr NQN wolfed it down quickly without leaving me any. I had to hide the jars!

Apple pickle is a spicy hot Indian style pickle with tart green apples. A great condiment for rice, roti and South Indian tiffins

Sweet and Spicy Chutney Goes well with pork or ham