Different Relish Recipes

Apple Relish


Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound raisins
1 3/4 pounds apples -- chopped or ground
1 orange -- chopped
1 1/2 cups sugar
1/2 cup vinegar
1/4 teaspoon cloves
1/4 teaspoon cinnamon

Combine and boil 30 minutes. Stirring occasionally. Pour in jars and seal.

AVOCADO RELISH
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish.

Makes 4 servings, about 1/2 c

BABY CORN RELISH

Recipe By :
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T Oriental sesame oil
1 T Minced fresh ginger
1 T Minced shallot
1/2 t Hot red chilies,crushed,
-dried
1/2 t Ground coriander
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce
2 T Oyster sauce

Pour oil into a 10-12" frying pan. Place over medium-high heat until oil
just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds.

BEET HORSERADISH

Yield: 4 servings

1 lb Redbeets, boiled
1 ts Salt
2 oz Horseradish, fresh
1/2 c Water
2 tb Vinegar
1 ds Pepper
1 ts Sugar

Grate beets and horseradish. Combine vinegar, sugar, salt, pepper and water. Bring to a boil. Pour
over grated beets and horseradish. Mix thoroughly. Store in jar in refrigerator.

Black Bean Relish

Recipe By : Chez Melange, Redondo Beach, CA
Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup black beans, cooked -- drained
1/2 bunch cilantro -- chopped
1/2 cup corn
1/3 cup red bell peppers -- diced fine
2 tablespoons olive oil
1 lime -- juiced
2 dashes tabasco sauce -- or to taste
salt and pepper -- to taste

Clean and core the bell pepper. Dice the size of the beans. In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it.

CABBAGE RELISH

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Tomatoes, quartered
1/4 sm Head green cabbage, coarsely
-chopped
1 lg Onion, coarsely chopped
1 c Red wine vinegar
1/2 c Plus 2 tbsp sugar
1 t Dijon mustard
3/4 ts Turmeric
1/4 Generous tsp celery seeds
1/4 Generous tsp ground cloves
1/4 Generous tsp ground cinnamon

Makes about 4 cups

Finely chop first 3 ingredients in processor. Bring all remaining ingredients to boil in heavy medium
saucepan. Add chopped vegetables. Reduce heat and simmer until vegetables are tender, about 15
minutes,stirring occasionally (mixture will be thin)
Cool, cover and refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain before serving.

Origin: Bon Appetit Favourite Restaurant Recipes

Carrot and Yogurt Relish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large carrot, scrapped -- and trimmed
1 cup yogurt
1 tsp sugar
1/4 tsp ground cumin
1/4 cup finely chopped onion
1/2 tsp finely chopped hot,fresh red/green pepper -- or
1/2 tsp crushed hot red pepper flakes

1. Cut carrot into coarse shreds with hand grater or food processor. there should be about 1 cup.
2. Drop carrot shreds into boiling water and cook for about 30 seconds.
Drain well.
3. Combine yogurt, carrots and remaining ingredients. Serve chilled.

Caponata

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
1 large yellow onion -- peeled and diced
2 large carrots -- peeled and diced
1 large eggplant
stem removed and cut into 3/4" cubes
1 cup raw zucchini -- diced
3 cloves garlic -- chopped
1/4 cup finely chopped fresh basil leaves
or
1 tablespoon dried basil leaves
1/4 cup finely chopped fresh Italian parsley
14 1/2 ounces premium diced tomatoes in puree
1/2 cup dry red wine
1/4 cup capers
2 tablespoons caper juice
1/4 cup Marinated Black Olives -- see recipe
1/4 cup red wine vinegar
1/2 tsp. crushed red pepper flakes
kosher salt -- to taste

In a 3-quart saucepan over low heat, cook the onion in oil until it is
translucent (about 6 - 8 minutes). Add carrot and eggplant, and steam,
covered, for 6 - 8 minutes. Add zucchini, garlic, and herbs, and simmer uncovered for 10 more minutes, tossing to blend flavors. Add tomatoes and wine, and simmer until all the vegetables are completely cooked (10 - 15 minutes). Add the other ingredients, mixing thoroughly, and simmer for 15 - 20 more minutes to blend flavors and thicken the stew. Transfer to a non-reactive
bowl, cover loosely with plastic wrap or a damp towel, and let it cool to room temperature.

Taste and correct seasoning if necessary. It should be flavorful, slightly tart, and have just a tiny bite from the red pepper. Refrigerate, tightly covered, until ready to serve. It will last a week refrigerated if there is very little air between the sauce and its lid.

CELERY RELISH

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 qt Green tomatoes
1 sm Head cabbage
6 Red sweet peppers
3 c Sugar
2 qt Vinegar
1 qt Onions
1 Head cauliflower
6 tb Dry mustard
1 t Turmeric
Salt

Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine,
made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1
hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer,
stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat
to boiling.

Florence Taft Eaton, Concord, MA.

CHERRY HONEY RELISH

Recipe By :
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 oz Pitted Cherries With Juice
-(1 Can)
1/2 c Raisins
1/2 c Honey
1/4 c Cider Vinegar
1/4 c Brown Sugar, Firmly Packed
1/2 ts Ground Cinnamon
1/8 ts Ground Cloves
1/2 c Pecans, Chopped Medium
-Coarse
1 tb Cornstarch
1 tb Cold Water

Use this with light meats such as duck, pork, or chicken

Yield: 2 1/2 cups of sauce.

In a 2-quart saucepan, combine all the ingredients through the clove
listing. Cook slowly, uncovered, for 30 minutes. Stir in the pecans.

Combine the cornstarch and cold water, blending well, and gradually stir into the cherry mixture. Cook, stirring constantly, until the mixture
thickens.

From The National Red Cherry Institute

CHOW-CHOW RELISH

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Chopped cabbage
3 c Chopped cauliflower
2 c Chopped onions
2 c Chopped green tomatoes
2 c Chopped green bell peppers
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Dry mustard
1 t Ground turmeric
1/2 ts Ground ginger
2 ts Celery seeds
1 t Mustard seeds

Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath.

Makes 4 pints

(C) 1992 The Los Angeles Times from Karen Mintzias

Confetti Vegetable Relish

Recipe By : Jo Anne Merrill
Serving Size : 16

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
1/2 green bell peppers -- seeded and chopped
4 scallions -- thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3
cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-1/2 cups.

Serving Ideas : Serve with sandwiches as a crunchy cold side dish.

NOTES : This is a crunchy and colorful side dish that is perfect for serving with sandwiches or poultry and meat dishes. It will keep
for 2 weeks in the refrigerator when stored in tightly covered jar or bowl.

COOKED CRANBERRY-ORANGE RELISH

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Whole cranberries
1 Whole orange
1/2 c Water
1 c Granulated sugar

PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making
certain not to take in any of the bitter white pith. Juice the orange.
Place the cranberries, water, orange juice and sugar in a saucepan and bring to the boil. Cook for 3-5 minutes, stirring occasionally, until the skins of the berries begin to pop. Do not overcook or the berries will be mushy. Remove from heat and stir in the orange zest. Transfer to a serving bowl and let cool. When room temperature, refrigerate for at least 2 hours before serving.

CORN, ORANGE AND TOMATO RELISH

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Fresh corn kernels
1 lg Onion
3/4 c Tomatoes -- diced
1/4 c Red bell pepper -- diced
1 tb Cilantro, fresh -- chopped
1 sm Jalapeno pepper -- finely
-minced
1 tb Seasoned rice vinegar
1 tb Fresh lime juice
Freshly ground black pepper
Salt

Bring 6 cups of water to a boil. Add the corn. Allow the water to return to a boil and blanch the corn for 1 minute, or just until tender. Drain and refresh under cold running water. Drain well and set aside.

Peel the orange including the white pith and the membrane between segments. Cut each segment into
quarters.

In a large bowl, combine the corn, orange pieces, tomato, red bell pepper, cilantro, and jalapeno. Pour
the vinegar andlime juice over the vegetables and toss well. Season to taste with pepper and salt. Serve at
room temperature.

Serving size: 1/4 cup; 38 cal; .3 g fat; 0 mg chol;
39.6 mg sod w/o added salt.

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM
by DEEANNE

COTTAGE CHEESE RELISH

Yield: 4 servings

3/4 c Sour cream
12 oz Cottage cheese, large curd;
-well drained
1/4 c Green pepper; diced, chilled
1/4 c Green onion; sliced, chilled
2 tb Pimiento; chipped
1/4 ts Salt
ds Pepper
Lettuce

Blend sour cream with cottage cheese; stir in pepper, onion, pimiento, salt, and pepper. Serve on lettuce.

SOURCE: Southern Living Magazine June, 1974