Easy Green Chilli Relish Recipes

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or 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 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until 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.

THE BEST GREEN CHILE SAUCE

Steps:

• 1. Melt butter in saucepan over medium heat. 2. Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth. 3. Add chilies, garlic, salt and cumin and simmer for 10-15 minutes. 4. Serve with tortillas, smothered burritos, green chili french fries, etc...

SWEET GREEN RELISH

Steps:

• Wash and scrub the cucumbers under cold running water, trim off both ends, leave skin on. Chop into large chunks, then finely chop in a food processor (use pulse) or put through a food mill. Put in a large pot or very large bowl. Sprinkle with the salt OR salt sub, mix the vegetables and salt with your hands. Top with enough cold water to cover completely. (The exact quantity of water doesn't matter.) Let stand for 2 hours.
• Meanwhile, you can prep the onion and set aside.
• Drain the cucumber, rinse and drain again.
• In large pot, mix together everything from the vinegar down to and including the mustard seed, then stir in the onion and then the cucumber.
• Bring to a boil, lower to a simmer and simmer for 10 minutes.
• Pack hot into quarter-litre (1/2 US pint) jars or half-litre (US pint) jars.
• Leave 2 cm (1/2 inch) headspace for either size jar.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar for 15 minutes; increase time as needed for your altitude.
• Best after at least a month of jar time.

HOT PEPPER RELISH RECIPE

Steps:

• Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
• Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
• Add to a jar and allow to cool.
• Serve!

GREEN CHUTNEY

Steps:

• Put all the ingredients in a blender and blend until smooth. Do not blend for too long, otherwise it will become very dark. Season with salt to taste.

EASY GREEN CHILLI RELISH

Steps:

• Sauté the onion in the oil.
• Add the remaining ingredients and warm through.