Indian Relish Recipes

APPLE CHUTNEY RECIPE

Steps:

• Rinse the apples well under running water and peel them. Chop them finely. You can also use a chopper.
• Pour oil or ghee to a hot pan or pot. Add the spices - cloves, star anise & cinnamon.
• When they begin to sizzle add the ginger & let it fry for a minute. Then lower the flame and quickly stir the red chilli.
• Add apples, sugar, cumin powder, fennel powder, pepper and vinegar.
• Stir and cook covered on a low heat until the apples turn tender.
• Then open the lid and cook further until almost all the liquid evaporates.
• Mash a small portion of this mixture with the spatula to give a thicker texture to the apple chutney.
• Turn off the stove when most of the excess moisture evaporates. (refer video or pics below)
• Cool the apple chutney completely and store it in a clean dry glass jar. It keeps good for several months if you keep it in a dry shelf.

CUCUMBER AND ONION RELISH

Steps:

• Combine cucumbers, onions, and salt together in a colander fitted over a bowl; place in the refrigerator for cucumbers and onions to drain, 8 hours to overnight.
• Mix vinegar, sugar, water, flour, turmeric, ginger, and black pepper in a large saucepan; bring to a boil. Cook, stirring occasionally, until mixture is thickened, about 5 minutes. Add cucumbers and onions; boil for about 10 more minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

INDIAN ONION RELISH

Steps:

• Cut onion crosswise into paper-thin rings and put rings into a bowl.
• Add all other ingredients, toss and mix.
• Set aside for 30 minutes or more before eating in order to let the flavors blend.

MINT RELISH & RAITA

Steps:

• Put the herbs in a food processor along with the chillies, salt, sugar, lemon, 1 tbsp water and 2 tbsp yogurt. Blend really well to make a green paste. Tip into a bowl.
• Spoon off 4 tbsp and mix with the rest of the yogurt to make raita. Cover and chill both overnight.

INDIAN RELISH

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

INDIA RELISH

Steps:

• Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes.
• Seed and chop the peppers, peel and finely chop the onions.
• Mix the vegetables with the salt and let stand overnight.
• Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil.
• Drain again.
• Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar.
• Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables.
• Bring to a boil and cook for 20 minutes, stirring constantly.
• Turn into hot jars and seal.