Tomato Sauce

Add tomatoes, onions and garlic to a large saucepan. Combine ginger with sufficient water to form a smooth paste and stir through tomato mixture.
Boil gently for 5 hours, before straining mixture through a coarse sieve…

Tomato Relish

Add tomatoes and onion to a dish and cover with salt. Cover and refrigerate for 12 hours. Empty mixture into a large saucepan and bring to the boil. Add sugar and Wild’s Ezy-Sauce…

Plum Sauce

Add plums and water to a large saucepan. Bring to the boil stirring occasionally until stones loosen and plums are soft and pulpy.
Push plum mixture through a colander over a large bowl to remove stones…

Green Tomato Pickle

Place green tomatoes, onion and salt into a dish. Cover and refrigerate for 12 hours. Empty tomato mixture into a large saucepan and bring to the boil…

Apple Chilli Sauce

Core and roughly chop apples and onions. Deseed and chop chillies before placing in a large saucepan with apples, onions, water, garlic, spices, Wild’s Ezy-Sauce and sugar…

Zucchini Chutney

Thinly slice zucchini, peel and chop tomatoes and onions. Place zucchini in a colander and sprinkle with salt. Set aside for about 2 hours, then rinse and pat dry. Add to a saucepan…

Worcestershire Sauce

Add Wild’s Ezy-Sauce, water and treacle to a saucepan. Tie garlic, ginger and allspice berries in a square of muslin. Add to pan, stir in salt and cayenne pepper…

Trio Fruit Sauce

Wash, core and chop unpeeled apples, tomatoes and pears. Peel onions and chop. Place the chopped fruit and vegetables in a large saucepan with currants, and simmer for 2-3 hours, or until ingredients are very soft…

Tomato Chutney

Place tomatoes, onion, apples and salt into a dish. Cover and refrigerate for 12 hours. Empty refrigerated mixture into a large saucepan and bring to the boil. Add sugar and Wild’s Ezy-Sauce…

Tomato & Pear Chutney

Chop tomatoes. Peel and core pears, de-seed peppers and peel onions. In a large saucepan, mix the tomatoes, peppers, onions, pears, raisins, mustard, ground ginger, salt, brown sugar, water…

Spicy N Hot Tomato Sauce

Place tomatoes, onions, salt, bay leaf and Wild’s Ezy-Sauce in a large saucepan.  Simmer, uncovered, for about 1 hour until vegetables are soft and pulpy.  Remove bay leaf. Sieve mixture and return to rinsed saucepan…

Spiced Green Beans

Add salt to a saucepan of water before bringing to a boil and adding beans. Cover and simmer for 5 minutes, before draining and putting beans aside. Add lemon rind, Wild’s Ezy-Sauce, sugar and water to the saucepan…

Spiced Chokos

Peel chokos, cut horizontally into slices, about 2mm thick. Peel and thinly slice onions. Add sliced chokos and onions to boiling, salted water and cook until just tender. Drain, rinse in cold water and set aside…

Rhubarb Chutney

Trim and wash rhubarb before dicing into small pieces. Wash, core and roughly chop apples. Wash and slice lemons thinly. Place ginger, salt, sugar, sultanas, water and Wild’s Ezy-Sauce in a large saucepan…

Red Cabbage & Onion Pickle

Cut the cabbage into quarters and remove the core. Wash well before cutting into 1cm shreds. Place shredded cabbage onions and salt into a large bowl or basin. Mix well, cover and allow to stand for 24 hours, stirring several times…

Plum Sauce (Processor)

Wash plums.  Place onions in a food processor and process until finely chopped.  Remove and set aside.
Process plums, several at a time, until very smooth…

Plum Raisin Chutney

Wash and roughly slice plums. Peel and chop onions. Peel, core and dice apples. Place in a large saucepan with remaining ingredients, except sugar and water…

Pickled Onions

Place onions in a bowl, pour over sufficient brine to cover completely.
Set aside for 12 hours. Pour off brine, pack onions into sterilised jars. Cover onions with Ezy-Sauce mixture…

Pickled Nasturtium Seeds

Soak seeds in cold, salted water for two days. For every 1 litre water add 2 tablespoons of salt.
Drain and soak in plain water for a further day…

Pickled Mixed Vegetables

Place vegetables in a large bowl. Dissolve salt in water and pour over vegetables to cover. Leave for 12 hours.
Drain vegetables before rinsing in cold water, and draining again…

Pickled Eggs

To hard boil eggs – place eggs in a saucepan and cover with warm water. Bring to the boil, cooking eggs for 10 minutes only. Plunge eggs straight into a bowl of cold water, allow to cool, then remove shells…

Pickled Cucumbers

To make brine, dissolve salt in boiling water before leaving to cool and then straining. Prick cucumber skins all over so that they thoroughly absorb….

Piccallili

Cut vegetables and apples into 1cm-2.5cm pieces. Arrange in a large shallow dish, sprinkle with salt, cover and stand overnight. Rinse vegetables thoroughly with water and pat dry…

Peach Ginger Chutney

Wash peaches, remove stones and roughly chop flesh. Peel and chop onions and garlic. Place in a saucepan, pour in Wild’s Ezy-Sauce and water…

Mustard Pickle

Place vegetables in a large non-metallic bowl and sprinkle with salt. Add 7 cups of water to bowl so that vegetables are completely covered. Cover bowl and stand for 24 hours. Strain and rinse vegetables well in cold water…

Kiwi Fruit Sauce

Tie garlic, fresh ginger and allspice in a square of muslin. Place in a saucepan with remaining ingredients. Bring to the boil and cook for 30 minutes or until fruit is soft…

Green Pepper Relish

Deseed peppers and chop finely. Place in a non-metallic bowl. Sprinkle with salt, cover and stand for 12 hours. Rinse peppers with cold water and drain thoroughly through a sieve. Add sugar, water, Wild’s Ezy-Sauce…

Garlic Pickled Peppers

Cut tops from peppers, deseed, and thickly slice. Place peppers in a basin, sprinkle with salt and cover with boiling water…

Eggplant Chilli Chutney

Put eggplants in a colander and sprinkle with salt. Cover and stand for 4 hours. Rinse in cold water and pat dry…

Cucumber Chutney

Peel and thinly slice cucumbers and onions. Add to a saucepan with sultanas, brown sugar, salt, ginger, cayenne pepper…

Corn and Pepper Relish

Deseed and chop green peppers. Peel and chop onions. Add all vegetables to a large saucepan. Add reserved corn liquid, sugar, salt, water and Wild’s Ezy-Sauce…

Chilli Sauce

Wearing rubber gloves for protection, remove stalks and seeds from the chillies. Place in a food processor and chop finely. Peel and finely chop the onions…

Chilli Plum Sauce

Wash plums, remove stones, and roughly chop. Add to a saucepan with onions, chillies, water, salt and half a bottle of Wild’s Ezy-Sauce…

Barbecue Sauce

Add tomatoes, apple puree, onions, garlic, salt, bay leaf and Wild’s Ezy-Sauce to a large saucepan. Simmer for about 1 hour until contents are soft and pulpy…

Apricot Chutney

Remove stones from apricots. Chop flesh, onions, raisins and garlic. Add to a large saucepan with salt, ginger, sugar and Wild’s Ezy-Sauce…

Apple Chutney

Chop apples, onions, raisins and garlic. Alternatively, chop in batches using a food processor…

Beetroot Chutney

Cook beetroot in a pan covered with water until tender. Drain, trim and peel away skin. Coarsely grate beetroot into a saucepan. Grate onions and apples…

Cauliflower Pickle

Trim cauliflowers, cut into flowerettes and add to a large bowl with sliced onion. Stir through salt, and then cover and stand for 12 hours…