Chutneys and Pickles

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
Homemade pickles are particularly good with curries and two or three served in small dishes will enliven any meal. They are useful too for packed lunches or picnics, as a relish in sandwiches, or mixed with some of the spreads. Some of the pickles can be chopped small and added to mayonnaise to create a texture similar to sauce tartare.
When bottling chutneys or pickles, it is unnecessary to use Kilner or special preserving jars. Any wide-necked, screw top jar will do, as long as it has been properly sterilized. To do this, immerse the jars and their caps in a large pan of cold water. Bring to the boil and keep them at boiling point for 2 minutes. Remove the jars with tongs and leave to dry. Fill the jars to the brim with the pickles. (It is important not to leave any space.) When cool, screw the cap on tightly and store in a cool, shady place. I have always used this method, and find that pickles I made three years ago are still in perfect condition.