Relish recipes please

Chell

I'd like to make some nice relish rather than buying it. DP and I like spicy sauces/relishes but I would probably make something mild so that it was suitable for the kids.

Dr.Lou

I've made a relish a couple of times for BBQs as a dip.

The way I did was chop up some peppers and onions fairly finely and fry them lightly so that they browned slightly. Then add half a tin of chopped tomatoes and cook through. Add herbs and spices to your taste when cooking, I use chilli powder, paprika, coriander.

Sallys_Savings

heres a chunky vegetable relish...
225g (8oz) peeled carrots
225g swede peeled and diced
225g onion, skinned and chopped
450g (1lb) cooking apples, peeled, cored and chopped
225g cauliflower florets
100g (4oz) sultanas
3 level tsbsp tomato puree
2 bsp lemon juice
1 garlic clove, skinned and crushed
145g (6oz) dark brown soft sugar
600ml (1 pint) malt vinegar
salt and pepper
1/2 level tsp ground allspice.

prep time 25 min
cooking time 1 hr
makes 1.4kg (3lb)

1. cut the carrotts 1/4in dice and blanch in salted boiling water for 4 minutes, then drain well (the carrot will not tenderize sufficieintly if only cooked in the vinegar)

2. Put all the ingredients in a preserving pan or large heavy based saucepan and heat slowly, sitrring, until the sugar has dissolved.

3. boil gently, uncovered, for about 40-50 min stirring occasionally, until the vegetables are just tender and the contents of the pan well reduced. if the mixture starts to become too dry add 4 tbsps of water and continue cooking.

4. spoon the relish into clean, dry warmed jars, cover and seal.


I also have a tomato relish:

1.4kg (3lb) tomatoes, skinned and sliced
450g (1lb) cucumber or marrow, peeled, seeded and roughly chopped
50g (2oz) salt
2 garlic cloves, skinned and finely chopped.
1 large red pepper, washed, seeded and roughly choppped
450ml (3/4 pint) malt vinegar
1 level tbsp mustard powder
1/2 level tsp ground allspice
1/2 level tsp mustard seeds

prep time 25 min
cooking time about 1 hr
makes 4lb

1. layer the tomatoes and cucumber (or marrow) in a bowl, sprinkling each layer with salt. cover and leave overnight.

2. next day, drain and rinse well and place in a preserving pan or large heavy saucpan. add the garlic and pepper.

3. blend th evinegar with the dry ingredients. stir into the pan and bring slowly to the boil. boil gently, uncvoered for about 1 hours, stirring occasionally until the mixture is soft.

4. spoon the relish into jars, cover and seal. store for 3-4 months BEFORE use
hope you enjoy!!!!

Pink.

Hi chelltune,

There are lots to choose from on this website: Free relish recipes

Pink