We recently invited Foodies100 bloggers to take part  in a recipe challenge to use up the lost and abandoned jars of pickle and chutney we all have in our cupboards and fridges.  

We had some yummy recipes submitted for our #jaramnesty challenge – the winners will be announced soon, but in the meantime, here are some of the delicious recipes entered into the challenge so far… 

Over at Eliteater you can find  yummy Caramelised Red Onion Chutney & Cheese Rolls, perfect starter for when friends come over or simply pop a few in your picnic basket for an al fresco snack.

Horseradish Tuna Caramelised Onion Tart is the perfect combination of flavours and the horseradish gives the tuna a great little kick.

Slow cookers have really made a comeback over the last couple of years and this slow cooker beef recipe from Yet Another Blogging Mummy looks to become a firm family favourite. 

Lindy at Squidgyboo decided that the classic pairing cheese and chutney would be perfect for a puff pastry starter.  From the look of the end results we’ll have to agree with her.

Another twist on a classic the Sunday roast and made a Sunday roast pie, use up all those bits that didn’t quite make it on to the plate and turn it into a pie for Monday. Bristol Bumpkin took the idea of cooking with leftovers and kicked it up a notch.

Claire Justine  had a tasty new idea to go with the delicious Sweet Tomato and Chilli Chutney. Adding a new twist on a family favourite, Chilli Con Carne.

 

Love Food shared her paprika turkey sandwich recipe with a difference- marinade the turkey in apple, pear and fig chutney for a really special sandwich. 

Tea & Adventure also took one of her classic go to dinners of baked meatballs.  She shared the simple recipe which includes the delicious Hot chilli and red pepper chutney.

There’s a flavour explosion on Sumac and Dutch with her milk soup  paired that up w/smoked welsh musells and Sunchoke Gnocchi.

The Brilliant Chef had the brilliant idea of making quick bread two ways by adding chutney to the mix.  Did we mention we think it’s brilliant?

decided that adding Pear and fig chutney to the curry filling of her Fruity Mini Curry Chicken Pasty would give the pasty an extra sweet and fruity flavour would make for a tasty change- we’re going to have to agree with her.

 

If you fancy trying any of these recipes head over to English Provender for more recipes.