Category: Pickles and chutneys

Gram’s Dill Pickles

Source & History

This is based on Mum’s dill pickle recipe, which I have courtesy of my brother Doug, and which would also be, I suspect, the one that her mother used. I spoke to Doug & he says that he has another recipe which he thinks tastes better – so I combined them. Mum’s didn’t have the pickling spice & the sugar.


  • the idea of the soaking overnight in cold water is to firm up the cucumbers before pickling them. 
  • Doug said that Mum said to leave the pickles at least 3-6 weeks to cure before eating them. He also said that he prefers to use them after only 2 weeks.
  • For how to sterilise your jars go to Sterilising Jars (The Easy Way).


Tomato Relish

Source & History

This is Rhoda’s tomato relish – Glenda made some the other day and found that the amount of salt in the recipe made the relish too salty. So in this version the boss (Rhoda) has suggested that we adjust the amount of salt by halving it. If it’s not salty enough – add a little more.

The tomato relish can be used with meat, as part of an antipasto or with crackers & cheese.


Mustard Pickles

Source & History

Here it is, the reason for my recent trip to Rhoda’s – the mustard pickle recipe. People have been known to fight over jars of these pickles. This was originally Great-Grandmother Honeywell’s recipe.

Notes – updated

  • The recipe says “1 dish mixed vegetables (cauliflower, green tomatoes, onions, beans).” However, there is no suggestion about what size a ‘dish’ is. Consultation with the boss was required. 

- I used a a large china bowl – about half full. The decider about the quantity vegetables you need is the size of the pot that you are going to cook the pickle in – you don’t want the pickle to boil over.


  • Green tomatoes are tomatoes that are not ripe ie., still green. The boss says that if you can’t get them, leave them out. Do not substitute ripe tomatoes. You can, however, substitute peeled, grated chokoe (2 or 3) – don’t forget to remove the seed before grating.
  • Grandma says to peel the green tomatoes, you won’t be able to use the traditional method for skinning ripe tomatoes (drop in boiling water for a couple of seconds and the skin will easily pull off – see How to peel tomatoes).
  • the beans had the strings along the sides cut off and then were cut into pieces about 2cm long.
  • 1 handsful of cooking salt – using my hands that’s about 1/8 cup or 2 tbsp.. The boss says to add more salt if required when you taste the pickle at the end of cooking.
  • 1 dessertspoon = 2 teaspoons


  • Instruction # 1 –  The salted vegetables only need to stand for a couple of hours, not overnight.
  • Instruction #4 –  when you cover the vegetables with vinegar – barely cover them.
  • Instruction #7 –  if your dry ingredient/water paste is a little lumpy, put it through a sieve when you are pouring it into the vegie/vinegar mixture. And stir hard while it’s going in so the mixture doesn’t go lumpy.
  • Instruction #8  -  for instructions on sterilising jars go to Sterilising Jars (The Easy Way)
  • According to Grandma, the way the mixture looks in the pot is the way it will end up, it won’t thicken as it cools. If it’s too thick, add a little of the extra vinegar. If it’s too thin, make some more flour paste (about 2tbsp flour without extra spices) with the extra vinegar and thicken some more.

Mango Chutney

Source & History

This is Rhoda’s mango chutney recipe. Yum…


  • The recipe calls for 24 green mangoes, but Rhoda says that she uses mangoes that are ‘just turning’ rather than green.
  • the locals here suggest that the best mango chutney is made from mangoes referred to as ‘commons’ – they are stringier than the mangoes bred for eating like ‘Bowens’.
  • Rhoda insists that the chillies should be added last and kept whole or the chutney will be too hot to eat. She also removes them from the chutney when she pours it into the sterilised bottles. I might chop some of the chillies because I like a little added heat.
  • If you want instructions on sterilising jars go to Sterilising Jars (The Easy Way)