PS - I just thought I'd say...I can source these out myself, I'm not lazy lol, just looking for tried and true favorites. :)

Oscar Relish and Tomato-Apple Chutney. Both from NCHFP.

Dave

I make three vinegars - shallot (with red wine vinegar), tarragon (with white wine vinegar) and raspberry balsamic. I used recipes from Colorado State University Extension and Oregon State University Extension. The links to those two PDF's are in this thread.

Favorite condiment is KatieC's Smoky Chipotle Ketchup.

Chutneys - I love them all :-) I've made rhubarb, gooseberry, cranberry, beet, peach-jalapeno, cherry-currant, apricot-raisin, green tomato, mango, and my new favorite - tamarind. I usually start with recipes from the Ball Complete Book, Ellie Topp's Small Batch Preserving, or Canadian Living's Preserving Book and adapt slightly to what I have to work with. I might use shallots instead of onions or nectarines instead of peaches, different vinegars like malt vinegar or white balsamic, different spice combinations, or dried cherries instead of raisins - things like that. Chutneys are so much fun to (safely) get creative with.

I make about a dozen different herb vinegars for DH to play with. Our favorites are garlic chives in a seasoned rice vinegar, or lemon basil or lemon thyme in a champagne vinegar. Personally, I generally stick with one or two flavors per vin to avoid muddled flavors.

Thanks All! Any others? :)

I made the Vidalia onion relish for the first time this year. The recipe is in So Easy to Preserve. I'd never tasted an onion relish before, so didn't know quite what to expect. I was mainly trying to find uses for an onion harvest that wasn't going to keep for long and was out of freezer space. They aren't Vidalia onions, but they made a nice sandwich relish and the flavor is good with meats. The only change was a switch between pimento, which I didn't have, to fresh red bell pepper in the same quantity.

Roasted red pepper spread from the Ball Complete. Very labor intensive, but it's the absolute must-make for me. I am also a fan of the herbed vinegars, which fall on the opposite scale--nice and simple.

Thanks Waz for the reminder - roasted red pepper spread is real winner here too.

Dave