Celtnet Chutney, Preserve and Pickle Recipes and Cookery, Home Page





Welcome to Celtnet's Chutney, Preserve and Pickle Recipes Page — Pickles and preserves are methods for storing fruit and/or vegetables in a mix of vinegar and sugar that is often spiced. This was developed as a means of preserving the Autum's harvest for the lean times of Winter. In contrast, chutneys originated in India. Indeed, 'chutney' is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled. In many ways the salsas and relishes of South American and the Caribbean are similar to the original Indian 'chatnis' and as a result these are also included in this section.

You can also browse the following types of Jam, Preserve and Condiment recipes:

Jam, Preserve and Chutney Recipes
Jam and Jelly Recipes Pickle, Preserve and Chutney Recipes Condiment Recipes
Stuffing and Forcemeat Recipes Sauce Recipes

Alphabetical list of chutney, preserve adn pickle recipes follow (limited to 100 recipes per page). There are 522 recipes in total:


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Aam Aur Podina ki Chatni
(Mango and Mint Chutney)
     Origin: India
Bamia Okra Relish
     Origin: Zanzibar
Brown Sauce
     Origin: British
Aam Ka Meetha Achaar
(Sweet Mango Chutney)
     Origin: India
Banana Curry Chutney
     Origin: South Africa
Brown Sugar Brine for Turkey
     Origin: British
Aam ki Hari Chatni
(Green Mango and Apple Chutney)
     Origin: India
Barberries Preserved in Bunches
     Origin: British
Bulbos
(Bulbs)
     Origin: Roman
Achar
     Origin: Guyana
Barberry Conserve
     Origin: British
Burdock Pickles
     Origin: British
Afalau Sur Bach wedi Piclo
(Pickled Crabapples)
     Origin: Welsh
Barberry Pickle
     Origin: British
Bush Tomato Chutney
     Origin: Australia
Alaskan Spruce Tip Syrup
     Origin: British
Bazngan Mkhalel
(Pickled Aubergines)
     Origin: Egypt
Canadian Fruit Chutney
     Origin: Canada
Algerian Dried Apricots in Syrup
     Origin: Algeria
Beans and Groundnut Relish
     Origin: Zanzibar
Candied Angelica
     Origin: British
Almond Curd
     Origin: British
Beech Mast Oil
     Origin: British
Candied Elcampane
     Origin: British
Aloobukhara Chutney
(Prune Chutney)
     Origin: Pakistan
Beetroot and Apple Chutney
     Origin: British
Candied Grapefruit Peel
     Origin: British
Alpine Dock and Common Hogweed Seed Chutney
     Origin: British
Beetroot Pickle
     Origin: India
Candied Primrose Flowers
     Origin: British
Amb Halad Ka Achar
(Zedoary Pickle)
     Origin: India
Beetroot Preserved by Fermentation
     Origin: British
Candied Prune or Apple Flowers
     Origin: British
Amrood Ki Chatni
(Guava Chutney)
     Origin: India
Beetroot Relish
     Origin: British
Candied Violet Flowers
     Origin: British
An Excellent Pickle
     Origin: British
Beetroot Relish II
     Origin: Canada
Caramelized Onion Chutney
     Origin: British
Anchovy Paste
     Origin: British
Beetroot, Orange and Pumpkin Sambal
     Origin: Lesotho
Carrot Jam
     Origin: British
Angelica Candy
     Origin: British
Bengali Mango Chetney
     Origin: British
Carrot Pickle
     Origin: India
Anguilla Marinata
(Marinated Eel)
     Origin: Italy
Bengali Pineapple Chutney
     Origin: India
Cashew Nut Butter
     Origin: American
Apfelkraut
(Home-made Apple Syrup)
     Origin: Germany
Birch Bolete Pickle
     Origin: British
Cayenne Vinegar or Essence of Cayenne
     Origin: British
Apple and Lemon Fruit Leather
     Origin: British
Bitter Tomato Chutney
     Origin: African Fusion
Cayman Mango Chutney
     Origin: Cayman Islands
Apple Butter
     Origin: British
Black Bean Sauce
     Origin: China
Chakalaka
     Origin: Southern Africa
Apple Cheese
     Origin: British
Blackberry Leather
     Origin: British
Charkhali
(Beet and Coriander Pickle)
     Origin: Russia
Apple Chutney
     Origin: British
Blackberry Vinegar
     Origin: British
Chatni de Mangues
(Mauritian Mango Chutney)
     Origin: Mauritus
Apple Jelly
     Origin: British
Blackcurrant Syrup II
     Origin: British
Chatpate Neebu
(Lemon Sour Pickle)
     Origin: India
Apple Marmalade
     Origin: British
Blackcurrant Vinegar
     Origin: British
Cherokee
     Origin: British
Apple Preserve
     Origin: British
Blueberry Catsup
     Origin: American
Chilli Chow-Chow
     Origin: African Fusion
Apple, Tamarillo and Prune Chutney
     Origin: British
Brandied Peach Preserve
     Origin: South Africa
Chipotles in Adobo Sauce
     Origin: Mexico
Apple, Tomatillo and Prune Chutney
     Origin: British
Bread and Butter Pickle
     Origin: British
Chow-Chow
     Origin: American
Apple, Tomato and Prune Chutney
     Origin: British
Bricyll wedi Piclo
(Pickled Apricots)
     Origin: Welsh
Christmas Fruit Chutney
     Origin: Britain
Apricot Blatjang
     Origin: South Africa
Brine-pickled Radish Pods
     Origin: American
Chytni Betys
(Beetroot Chutney)
     Origin: Welsh
Apricot Chutney
     Origin: British
Brined Birch Bolete Mushrooms
     Origin: British
Chytni Betys II
(Beetroot Chutney II)
     Origin: Welsh
Apricot Paste
     Origin: British
Brined Cockles
     Origin: British
Chytni Ffa Dringo
(Runner Bean Chutney)
     Origin: Welsh
Apricots in Brandy
     Origin: British
Brined Mixed Bolete Mushrooms
     Origin: British
Chytni Tomato
(Tomato Chutney)
     Origin: Welsh
Atchara
(Pickled Green Papaya)
     Origin: Philippines
Briwfwyd
(Mincemeat)
     Origin: Welsh
Citrons Confits
(Lemons Preserved in Oil)
     Origin: North Africa
Baked White Herrings
     Origin: British
Briwfwyd â Brandi
(Brandy Mincemeat)
     Origin: Welsh
Baltic German Beet Relish
     Origin: Germany
Briwfwyd Nadolig
(Christmas Mincemeat)
     Origin: Welsh

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The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Sausages, Anyone?

By alexstaff | Published 2011-08-12 20:00:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Sausages are food made from ground meat, salt, herbs, and spices. They are typically formed in a casing made from intestine

Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

Le Creuset Cookware

By gwydion | Published 2010-07-12 16:28:54 | 2010 Recipes and Cookery Articles |

Recipe Information: 114

Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.

K Cups Are Available In Many Flavors

By Jenny Tompsona | Published 2011-12-13 05:52:32 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

K cups make brewing coffee easy. Learn more about k cups and Keurig coffee makers.

Stainless Steel Cookware - What Is The Fuss All About?

By Nik Aleksandrov | Published 2011-12-01 18:04:34 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Why is stainless steel cookware superior? While it is not truly "stainless" it has an extremely high resistance to stains, to corrosion and to rust which makes it not only very low maintenance but very often preferred over others.

Blending Teas Can Create New Flavors

By Jenny Tompsona | Published 2011-12-09 03:22:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Using blends of different teas can create new flavors. Learn more about it.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information: 115

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.


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