CRANBERRY-COCONUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
- Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.
COCONUT-TURMERIC RELISH
The sweet, spicy, and tart flavors in this coconut-turmeric relish make it a perfect match with cauliflower.
Provided by Claire Saffitz
Categories Bon Appétit Condiment/Spread Condiment Raisin Coconut Ginger Lemon Juice Chile Mustard Vegetarian Vegan Wheat/Gluten-Free
Yield 2-4 Servings
Number Of Ingredients 10
Steps:
- Combine raisins and lemon juice in a small bowl; let sit 15-20 minutes for raisins to plump.
- Meanwhile, combine garlic, oil, and coconut in a small saucepan and set over medium-low heat. Cook, swirling pan often, until oil is bubbling and garlic and coconut are golden, 6-8 minutes. Remove from heat immediately and stir in chile, ginger, mustard seeds, and turmeric. Transfer to a heatproof measuring glass and let cool.
- Add raisins and lemon juice to garlic mixture and toss to coat; season relish with salt.
COCONUT RELISH
Provided by Julie Sahni
Categories Condiment/Spread Blender Fruit Mustard Quick & Easy Yogurt Diwali Coconut Hot Pepper Seed
Yield Makes 1 1/3 cup
Number Of Ingredients 8
Steps:
- 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
- 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
- Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.
PINEAPPLE COCONUT RELISH
Make and share this Pineapple Coconut Relish recipe from Food.com.
Provided by Shirl J 831
Categories Pineapple
Time 4h5m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.
Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1
MOM'S FRUIT RELISH
This recipe is a longstanding Canadian late-summer tradition; I have seen similar recipes in very old cookbooks. My mother-in-law taught me to make this back in the summer of 1983, right after my son was born. This is definitely a two-person job; it's a lot of work -- but the resulting relish is well worth the effort. She never processes it, but you certainly can if you want -- or just store the jars in the fridge. They won't last long; you'll be eating this with everything! :-)
Provided by Lennie
Categories Fruit
Time 4h
Yield 8 pint jars
Number Of Ingredients 9
Steps:
- This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty!
- Have ready a large preserving kettle.
- Peel tomatoes, seed, and dice; place in kettle.
- Peel pears, core, and slice 1/4 inch thick; place in kettle.
- Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle.
- Peel and finely chop onions; place in kettle.
- Remove seeds from red peppers and dice; place in kettle.
- Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours.
- Stir frequently.
- Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal.
- My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.
Nutrition Facts : Calories 709.9, Fat 1.5, SaturatedFat 0.2, Sodium 1770.9, Carbohydrate 174.2, Fiber 15.6, Sugar 149.1, Protein 6.5
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