Vegetarian Gluten Free
Makes Enough for 4 good helpings on its own, or 6 if served with sausages.
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My tomatoes this year had very thick skins and weren't very prolific so to use up the ones I had, I found a basic tomato soup recipe and adapted it. The result was lovely. Do skin the tomatoes first, if you too have suffered with thick skins!.
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After an absolute glut of radishes (that my grandchildren planted and abandoned ) I found this recipe on line. It originated in 1720 and was devised by the head cook at Chatsworth House in the U.K.
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A dark, spicy chutney that is perfect with cheese. It can be used after about a month but keeps for months. This recipe can be scaled up to any quantity to fit your preserving pan. You will want to make lots, its so good.
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I got this recipe from my mother-in-law so it's named (jokingly) after her. This is a very sweet chutney and is delicious with ham, sausage, pork pie, cheese and savoury snacks. I have made this many times and often at the request of family and friends who tell me as soon as they run out of the last lot I gave them. It keeps indefinitely (so I am told) but it never lasts too long in our house. I have recently used some I made over a year ago and it was delicious.
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Recipe for Beetroot and Orange Preserve
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A recipe for a Green Tomato Chutney done in the microwave.
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Recipe for Marrow & Courgette Chutney – Goes lovely with cheese or cold meats.
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Recipe for Pear & Waltnut Chutney – Makes about 4 lb (1.8 kg) of Pear & Walnut Chutney. Leave for at least a month to allow to mature.
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Recipe for Onion Pickle – Makes 1 to 1ΒΌ lbs (500g).
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Recipe for Sweetcorn & Runner Bean Relish
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Recipe for Curried Parsnip Soup – Serves 6.
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Recipe for Sweet Beetroot Chutney – can be eaten fresh or will keep for 3-4 months unopened.
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Recipe for Snowball Turnips – My veggie daughter-in-law loves the gravy from this.
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