Chutney and Pickle recipes (64)

Looking for a recipe to make pickles, mango or tomato chutney, fruit relish, capsicum relish, pickled onions, piccalilli, pickled beetroot or pickled eggs? Looking for preserved lemons or spiced or flavoured vinegar? Maybe you need a recipe using horseradish? Searching for salsa or spicy sauce? We have mayonnaise, aioli and salad dressing and vinaigrette recipes.

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Acar Nenas & Timun

Recipe by: Suhara

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This pineapple and cucumber side dish is often served with special rice dishes such as Nasi Minyak or Nasi Tomato.

Aioli

Recipe by: Nina

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This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.

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Ajad (Pickled Cucumber Salad)

Recipe by: Toi

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This fresh pickle is the classic accompaniment to many deep-fried and barbecued appetizers and some curries. It’s best made a few hours before serving.

Anderval's Easy Pesto

Recipe by: ANDERVAL

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Basic pesto, made with Italian basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Apple Cider Vinaigrette

Recipe by: Linda

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This recipe makes about half a litre of dressing which you can make at the start of the week for your week's worth of salads. Keep in a glass jar in the fridge and shake before using each time.

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Atsara, Papaya

Recipe by: Emelita

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This relish is made normally with very fresh green papayas. Sauerkraut can also be used.

Back Kimchi (White Kimchi)

Recipe by: Ann Lee

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This kimchi is not spicy - children love it!

Barbecue Sauce

Recipe by: Debi K

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This is an easy to make barbecue sauce using store-cupboard staples - great for an impromptu barbecue!

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Best Guacamole

Recipe by: PHLOX

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The trick to great guacamole is - of course - good avocados. Make sure your avocados are ripe and soft, and the Haas variety is best in this recipe. Serve this dip with tortilla crisps or an array of fresh vegetables.

Bittermelon and brinjal relish

Recipe by: Emelita

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This vegetable relish is a good side dish for any meal.

Boniet

Recipe by: The Iron Chef -- Suzi-Q

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Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

Bunyaculta

Recipe by: Nita

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Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green capsicum and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!

Cheese and Onion Dip

Recipe by: DANCOX

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This dip is quick, easy and delicious and feeds a large crowd. Try experimenting with different types of cheese. Serve with plenty of crackers.

Chongkak Kimchi (Young Radish Kimchi)

Recipe by: Ann Lee

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This kim chi is very easy to make. This recipe makes a big batch that you can keep in the refrigerator.

Classic herb vinaigrette

Recipe by: Lynn Lewis

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This salad dressing is good with green salads and vegetable salads as well as grain or rice salads.

Classic mayonnaise

Recipe by: Lynn Lewis

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Perfect for potato salads. Spices or herbs can be added to the recipe.

Compote of red onions

Recipe by: Zoë Harpham

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Sweet red onions become wonderfully tender and take on a glorious colour when cooked with beetroot – just right for pork and cheese dishes.

Coriander Chutney

Recipe by: Rani

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This is a very tasty Indian chutney, prepared in moments in the blender. Lemon juice, coriander, green chilli, peanuts and ginger. Serve as a condiment with pappadums.

Creme Fraiche

Recipe by: NEONWILLIE

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This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!