Spiced Ruby And Emerald Indian Pepper Relish Chutney Recipes

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SPICED RUBY AND EMERALD INDIAN PEPPER RELISH - CHUTNEY



Spiced Ruby and Emerald Indian Pepper Relish - Chutney image

This Anglo-Indian recipe is more a relish than a chutney, but it can be used like a chutney in cooking, as well as a condiment. A real "must" in this recipe are the Nigella Seeds, also known as Black Onion Seeds - these give the Relish/Chutney an authentic Indian flavour, as well as making it very special. It is delicious with all types of cheese boards, cold cuts and meat platters, burgers, sausages, curries and also when used in sandwiches. My daughter loves this in toasted cheese sandwiches! Or, give a jar as a gift as I often do! I couldn't resist giving it a "magical" name, especially as India is famous for its Rubies and Emeralds!

Provided by French Tart

Categories     Apple

Time 1h15m

Yield 3 1/2 lbs

Number Of Ingredients 11

3 green peppers, cored, seeded and diced
3 red peppers, cored, seeded and diced
1 lb onion, skinned and roughly chopped
1 lb tomatoes, roughly diced
1 lb cooking apple, cored, peeled and chopped
3/4 lb demerara sugar or 3/4 lb brown sugar
2 teaspoons ground allspice
2 teaspoons nigella seeds, black onion seeds
1 teaspoon ground green peppercorn
1 teaspoon mustard seeds
3/4 pint malt vinegar

Steps:

  • Place all the prepared vegetables and fruit into a large preserving pan.
  • Add the spices, sugar and vinegar and give them all a good stir.
  • Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
  • Remove from the heat, pot and cover straight away.
  • Label and store in a cool, dry and dark place for up to 1 year.

Nutrition Facts : Calories 597.7, Fat 1.4, SaturatedFat 0.3, Sodium 22.8, Carbohydrate 146.3, Fiber 10.6, Sugar 126.8, Protein 4.9

BEET CHUTNEY



Beet Chutney image

Make and share this Beet Chutney recipe from Food.com.

Provided by Olha7397

Categories     Low Protein

Time 1h35m

Yield 8 1/2 pints

Number Of Ingredients 11

1 lb beet, cooked, peeled and quartered
2 large apples, peeled, cored and quartered
2 large onions, quartered
1 large green pepper, quartered and seeded
1 (1 lb) package brown sugar
3 cups cider vinegar, 5 per-cent acid strength
1 cup golden raisin
1 tablespoon ground ginger
1 teaspoon salt
1/8 teaspoon ground red pepper
1/4 teaspoon ground cumin

Steps:

  • With food grinder using coarse blade, grind together beets, apples, onions and green pepper.
  • In 4 quart stainless steel or enamel Dutch oven over medium heat, bring ground mixture, brown sugar and remaining ingredients to a boil, stirring often. Simmer, uncovered, 30 minutes or until thick, stirring frequently.
  • Immediately ladle simmering mixture into 8 clean, hot ½ pint jars, leaving ¼ inch space at top. Wipe rims of jars with damp cloth. Cover with lids and seal according to jar manufacturer's directions.
  • Process in boiling water bath 15 minutes from time water in canner returns to a boil.
  • Remove jars. Cool on racks 12 to 24 hours. Check jars for airtight seal. Makes 8 half pints.
  • Farm Journal's Best Ever Vegetable Recipes.

Nutrition Facts : Calories 362.6, Fat 0.4, SaturatedFat 0.1, Sodium 365.9, Carbohydrate 88.7, Fiber 4.1, Sugar 77.8, Protein 2.3

PHILADELPHIA PEPPER RELISH



Philadelphia Pepper Relish image

A terrific tangy side to any type of meat. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Peppers

Time 30m

Yield 1 1/2 quarts

Number Of Ingredients 8

1 cup green bell pepper, seeded and minced
1/2 cup red bell pepper, seeded and minced
3 cups cabbage, minced
1 cup celery, minced
2 tablespoons salt
2 tablespoons mustard seeds
2 tablespoons brown sugar
1 1/2 cups vinegar

Steps:

  • Combine the minced vegetables and salt; let stand overnight.
  • Rinse and drain thoroughly.
  • Add mustard seed and brown sugar to the vinegar; heat to boiling.
  • Pour over drained vegetables in a crock.
  • Cool and store in the refrigerator.
  • Serve within 3 days.

PEPPER RELISH



Pepper Relish image

This is a wonderful way to utilize an abundant crop of banana peppers that can be found this time of year. I love pepper jelly, and this has a very similar taste. It is great with cream cheese and crackers! It makes a fun and impressive hors d'oeuvre. We've also began using as a condiment on hot dogs, polish sausages, ham sandwiches and more. I've caught my fiancé eating it straight from the jar.! It is great with pork chops and I want to try marinating chops in the juice. I made 8 half-pints last year and friends and family requested that I make much more this year. I've made four batches so far this season. I adapted this recipe from a pepper relish recipe that was in the Blue Canning Book. The original recipe included apples and cabbage. My version is all peppers and just the right combination of sweet, sour, and hot. It's just slightly hot.

Provided by CindyMarie

Categories     Spreads

Time 3h

Yield 7-9 half pints, 90 serving(s)

Number Of Ingredients 9

8 cups banana peppers, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 -6 jalapeno peppers, finely chopped
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

Steps:

  • Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
  • Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
  • Reduce heat and add vegetables, simmering 10 minutes.
  • Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
  • Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 31.5, Fat 0.1, Sodium 157.1, Carbohydrate 7.5, Fiber 0.5, Sugar 7, Protein 0.2

INDIAN RELISH



Indian Relish image

from allrecipes.com Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes. Cooking/prep times does not include 4 hours of refrigeration.

Provided by Herb-Cat

Categories     Spreads

Time 40m

Yield 3 cups, 24 serving(s)

Number Of Ingredients 5

2 red bell peppers, seeded, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes

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.

Nutrition Facts : Calories 37.5, Sodium 0.8, Carbohydrate 9.4, Fiber 0.3, Sugar 9, Protein 0.2

GREEN TOMATO, PINEAPPLE, RED PEPPER RELISH/CHUTNEY



Green Tomato, Pineapple, Red Pepper Relish/Chutney image

Last of your garden tomatoes can be used to make this sweet and spicy Asian relish/chutney great on grilled chicken, pork or fish. Top a Burger with it.

Provided by Rita1652

Categories     Chutneys

Time 1h20m

Yield 8 1/2 pint jars

Number Of Ingredients 17

8 cups diced organic green tomatoes
20 ounces crushed pineapple
1 cup apple juice
1 cup cider vinegar, 5%
4 cups organic sugar
1 tablespoon pickling salt
2 tablespoons finely minced ginger
1 teaspoon fresh turmeric, root
1 lime (zest and juice about a 1/4 cup)
4 garlic cloves, finely minced
1 cup diced red bell pepper
1/3 cup diced onion
1 lemongrass, stalk (rough outer leaves removed smashed and sliced)
1 kaffir lime leaf, sliced (Makrut lime leaves)
2 red jalapenos, minced Leave seeds if more heat is desired
1 cup fresh cilantro, minced (basil and or parsley can be used)
2 tablespoons cornstarch (The National Center for Home Food Preservation has no problem with cornstarch in canning, optional I)

Steps:

  • Prepare water bath and sterilize 8 ½ pint jars.
  • Optional chopping: place ingredients except cornstarch in food processor in batches and pulse.
  • Place all ingredients except for the herbs and cornstarch in a large pot.
  • Bring to a boil and cook till reduced and thickened.
  • Stirring not to burn for about 45-60 minutes. If not thick enough add cornstarch. Add fresh herbs of choice.
  • Pour relish into hot jars leaving 1/2 inch headspace. Wipe rims and place warm lids on jars and screw on bands. Place in water bath cover by 1-2 inches of water for 10 minutes. Let rest counter top overnight. Check for sealing, label, and store in pantry for up to 1 year.

Nutrition Facts : Calories 519.1, Fat 0.7, SaturatedFat 0.1, Sodium 903, Carbohydrate 130.4, Fiber 3.8, Sugar 121.8, Protein 3.1

INDIAN CUCUMBER RELISH



Indian Cucumber Relish image

Make and share this Indian Cucumber Relish recipe from Food.com.

Provided by Nyteglori

Categories     Vegetable

Time P1DT5m

Yield 6 serving(s)

Number Of Ingredients 5

2 medium cucumbers
1 teaspoon salt
1 medium onion, coarsely minced
1 teaspoon ground cumin
1/2 cup plain yogurt

Steps:

  • Score the skin of the cucumbers with a fork. Slice thinly.
  • Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
  • Dry cucumbers on layers of paper towels, pressing out excess juice.
  • Toss with remaining ingredients.
  • Cover and chill.

Nutrition Facts : Calories 36.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 2.6, Sodium 400.1, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 1.6

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