The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney. Serve with goat’s cheese on crackers or crostini for a great canapé, or add to a cheese board.

Serve with cheese or as a condiment for meat or fish or with an Indian curry meal.

To prepare jars, thoroughly wash jars and lids in hot, soapy water. Rinse by pouring over boiling water. Prepare for filling, if needed, by placing on a clean tea towel in a roasting tin and heating in the oven at 100˚C until required.

If some caramelised onion sticks to the bottom of the mixing bowl, in the next step, the vinegar will dissolve it almost completely.

When filling the jar, make sure both the jar and the jam are hot to prevent cracking.

After opening, store chutney in the refrigerator for up to 6 months.

Caramel ganache will keep in an airtight container in the fridge for up to 1 week. Remove from the fridge a few hours before required, to allow it to soften.

You can store this jam in the refrigerator for up to 1 month.

This recipe was contributed to Recipe Community by sophiabrown.

Provided the bottles have been thoroughly washed and rinsed with boiling water, this sauce can be stored in the fridge for up to 3 months.

Dip can be stored in the refrigerator for up to 1 week.

An English interpretation of Indian chopped, pickled vegetables with spices. This homemade version is so much better than that you buy ready-made in a jar, and the best thing about it is you can use whatever vegetables you have to hand. Lovely served with a ploughman’s, cheese or cold meats, or a meat pie (try it with our game pie).

Provided the bottles have been thoroughly washed and rinsed with boiling water, this sauce can be stored in the refrigerator for up to 3 months.

Clean jam jar and lid thoroughly in hot soapy water, then dry in a low oven (100°C) or run it through the dishwasher. Pour chutney into jar while jar is still warm.

Butter can be easily made in Thermomix®. Search for the Butter recipe on Cookidoo®.

When in season, use ripe black figs and reduce sugar to 350 g.

Salt is used to draw the liquid out of the cabbage, and acts as a preservative.

One of the most traditional British sauces…and a Christmas retro classic. This savoury accompaniment to roast meat (usually poultry) is easy to make and uses readily available ingredients, making it a great economical recipe to have at hand.

Dark corn syrup adds texture, volume and deep flavor. For a lighter flavor, use light corn syrup. To make your own dark corn syrup, mix three parts light corn syrup and one part molasses. Use the same measurement of this mix in place of the dark corn syrup called for in your recipe.

Please refer to Cookidoo® for the Chicken stock paste recipe.