These are the latest easy to make relish recipes from the authors of the best selling Easy Jams, Chutneys & Preserves on the allotment garden 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.
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. The preservative is the vinegar which should be above 5% acetic content.
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.