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Relish Recipes

Home Made Chutney

Val Harrison with her chutney

Relishes tend to be half way between a chutney and a pickle. Although they use the same kinds of fruits and vegetables, the finished texture tends to be different. The fruit or vegetables are cut into small pieces or coarsely chopped and a combination of spices and flavourings are used to make them sweet, sour, spiced etc.

Not all relishes require cooking and, those that do, take a shorter time than chutneys so that the ingredients keep their shape. This makes them quick and easy to make. You will need the same equipment as for making chutneys.

 

These are the latest relish recipes on our allotment growing web site. The links will open in a new window and take you directly to them.

Relishes are very versatile, some will go well with cooked meals, especially curries, and some are just right for adding a little punch to a summer salad. Relishes will mature in storage but they're usually fine to eat after just a week.

You don't need a great deal of specialist equipment to make your own relishes but some specialist equipment will certainly make things easier. We find the range at Lakeland to be good value.

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