Chutneys and Pickles

Both chutneys and pickles are an excellent way of using up surplus garden vegetables. Whereas the best fruit and vegetables should be used for jam making, bottling or freezing, the bruised or second best may be used for chutneys and pickles. The spicy pungent relishes that result can turn the plainest cold meat into an appetizing meal. Individual tastes do vary enormously where chutneys and pickles are concerned. It is always advisable to make small quantities of any new recipe the first time and, if this is too hot, or too mild even, the spices or quantities can be altered the next time.