Chutneys and piccalilli

Some of my spiced chutneys and piccalilli made last year from produce from our own garden and foraging. From left to right: spiced marrow and bean chutney; spiced damson; hot chilli and tomato relish; piccalilli. The flavours have definitely merged and matured over the past few months but I think I overdid the onion seed in the marrow chutney. The hotness has leached into the chutney, which now has a hell of a kick to it!

We have enough jars of these and other chutneys to last well into the autumn when the next production cycle begins.

The bread is homemade sourdough, which I am now making on a regular basis. Every loaf is different mainly because I am experimenting with different combinations of flour (white, spelt, rye) and varying degrees of "stickiness", but also because I am trying different ways of baking the loaf. This one turned out rather flat because the dough was a bit too wet. Nevertheless, it tastes great and makes wonderful toast.

Taken as part of the Flickr photo group Challenge Friday, #‎cf15‬, theme spice.