Pickles, Relishes and Chutneys is the sort of book I want to snuggle down with on a cold winter evening. Pictures of tasty and tangy condiments remind us that there will soon be a season of mists and mellow fruitfulness (sounds familiar so I guess someone has said that before… probably Keats!). There is nothing like your own preserves to go with cold meats and cheese and it’s not as difficult as you might imagine.
Catherine Atkinson is a full-time writer and food-consultant. She has worked on such magazines as Woman’s Weekly and Me Magazine. I have already reviewed several of her books and I know that we are in safe hands.
Pickles, Relishes and Chutneys is the style of cookbook that is becoming increasingly difficult to find. Catherine is convinced that you’ll want to make these pickles and provides you with plenty of photographs to tempt you, and step-by-step photographs to steer you through the various techniques to enable you to achieve success every time. This isn’t rocket science. We have been making bejewelled jars of fruit and vegetables for centuries with far less equipment than you’ll have to hand.
There are over 70 recipes here so there will be something to suit everyone. There are lots of old favourites like Piccalilli and Green Tomato Chutney (you’ll make kilos of that if you live in the UK where we have summers the length of a long weekend) but there are plenty of exotic alternatives that I am sure your Granny never made.
Italian Mustard Fruit Pickles will transport you back to evenings sitting under vines in Tuscany, Hot Thai Pickled Shallots would be a lovely addition to an Asian buffet, and Cranberry and Red Onion Relish would be just right with the Christmas left-overs. Fiery Bengal Chutney is probably not for the faint-hearted although there are other Indian chutneys a little less breath-taking.
Catherine’s chapter on Sauces and Mustards is interesting and offers amongst others Tangy Tomato Ketchup, Barbecue Sauce, Roasted Red Pepper and Chilli Ketchup. The mustards are worth exploring, with Tarragon and Champagne Mustard, Clove-spiced Mustard, and Horseradish Mustard that would be marvellous with roast beef.
Pickles, Relishes and Chutneys allows even a novice bottler to make shelves of bright goods to be enjoyed throughout the year. Catherine Atkinson has penned another practical guide to tasty pleasure.
Pickles, Relishes and Chutneys
Author: Catherine Atkinson
Published by: Apple Press
Cookbook review by Chrissie Walker © 2018