This is an onion chutney recipe from a friend of mine from France who is a super cook. Normally, you eat this onion chutney with cold roast meats and pies, but everyone also loves the taste of it simply spread on crackers.
Recipe by: Christine
Here's a cranberry sauce for more adventurous eaters.
Recipe by: Ashley Skye
I needed something to go with my cheese and crackers, so i decided to use up my veg !!
Recipe by: SloeWolf
This is a delicious chutney to serve with cheese, pâté or alongside your favourite roast. The onions are stewed in red wine for several hours, for a taste like no other!
Recipe by: stella
This sweet and spicy chutney combines apples and pears for a delectable addition to roast meats and more.
Recipe by: bethany
This onion chutney with sultanas goes well with meats and cheeses. I always make lots of this chutney in the summer to give as Christmas gifts.
Recipe by: Carmencita
This is a tasty and colourful alternative to regular cranberry sauce. I make up a batch of a dozen jars around Christmas for friends and neighbours.
Recipe by: Jansen
This lovely chutney is not as sweet as the usual cranberry sauce. It benefits from a delicious bite of root ginger, which becomes more pronounced as the chutney rests. Delicious on leftover turkey sandwiches!
Recipe by: foodelicious
Combine local apples and pears in this wonderfully aromatic chutney. I love it on sandwiches and with a roast chicken.
Recipe by: Lucy
This tastes a hundred times better than anything you could buy in the shops. Amazingly it tastes pretty good as soon as it's cooled, but ideally it should be left for at least a month to allow the flavours to develop. We've opened jars after 6 months and they are even better! Ginger makes this quite fiery, you might want to adjust the quantity to suit your own taste. Vegetables can be varied according to personal preference; red peppers and sweetcorn are suggestions.
Recipe by: Tomsmum