Pumpkin Mustard Relish Recipes

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END OF GARDEN RELISH



End of Garden Relish image

We dollop this tangy relish on burgers, hot dogs and salads. It's a cool way to use up garden produce, and people love it at picnics and potlucks. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Time 1h5m

Yield 6 pints.

Number Of Ingredients 9

7 large cucumbers, shredded
3 large onions, finely chopped
3 cups shredded carrots
2 medium sweet red peppers, finely chopped
5 tablespoons salt
5 cups sugar
3 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed

Steps:

  • Toss first 5 ingredients; let stand 3 hours. Drain; squeeze and blot dry with paper towels., In a Dutch oven, mix sugar, vinegar, celery seed and mustard seed; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Add vegetables; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

GREAT MUSTARD RELISH



Great Mustard Relish image

Goes great with hot dogs, brats, or burgers. Tastes better than the stuff you buy in the store!

Provided by henriksmom

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 10m

Yield 8

Number Of Ingredients 3

½ cup dill pickle slices
½ cup onion, chopped
1 tablespoon prepared yellow mustard

Steps:

  • Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

Nutrition Facts : Calories 7 calories, Carbohydrate 1.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.5 mg, Sugar 0.6 g

PUMPKIN CHUTNEY



Pumpkin Chutney image

This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

Provided by Brian Holley

Categories     < 4 Hours

Time 1h45m

Yield 6 jars

Number Of Ingredients 8

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Steps:

  • Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
  • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
  • ladle the chutney into hot sterilised jars and seal.
  • Ready to eat in four weeks and will keep for 2 years.

PUMPKIN MUSTARD RELISH



Pumpkin Mustard Relish image

Categories     Condiment/Spread     Mustard     Vegetable     Side     Marinate     Christmas     Thanksgiving     Butternut Squash     Fall     Winter     Chill     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 6

2 lb pumpkin or butternut squash, halved lengthwise, peeled, seeded, and cut into 1/2-inch cubes
1 cup sugar
1 cup water
1/2 cup dry white wine
1/2 cup golden raisins
2 tablespoons dry mustard such as Colman's

Steps:

  • Toss pumpkin with sugar and a pinch of salt in a large bowl. Let stand at room temperature, stirring occasionally, 1 hour. Chill, covered, 8 hours. (Sugar will liquefy.)
  • Simmer pumpkin mixture, water, and wine in a wide 6-quart heavy pot until pumpkin is just tender, about 10 minutes. Transfer pumpkin with a slotted spoon to a bowl and stir in raisins, then boil cooking liquid until reduced to about 1 cup, about 10 minutes. Transfer syrup to a measuring cup, then slowly whisk into mustard in a small bowl until smooth. Stir into pumpkin mixture. Cool, then chill, covered, at least 8 hours for flavors to meld. Serve at room temperature.

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