Sixteen Ways To Eat Chutney and Relish

Divalicious Ruby Sun Splash Relish

Divalicious Ruby Sun Splash Relish

This morning, I was looking to give the gift of chutneys and relishes, I canned last fall, to a neighbor who did me a favor. I whipped up a list of sixteen ways to eat it because people always ask, “How do I eat it?”. The true answer is any way that you like it.

When I went to see what I had from last year, it turned out that I have quite a bit left over. Looks like I’m going to have to find people to give it to. If you see me, ask if I might have a jar in my purse. If I do, it’s yours.

If you don’t have any on hand, make Divalicious Ruby Sun Splash Relish: It’s an easy-to-make tomato relish with curry and oranges. I use canned tomatoes so you can make it any time of the year. I served it in my show “Say Cheese: a tongue-titillating tasting of artisan cheeses, wines and the songs they inspire”. It was almost more popular than the cheese platter.

One of my favorite snacks is crackers topped with avocado, Dijon mustard, mashed sardines and Divalicious Ruby Sun Splash Relish. I know, it sounds a little weird, but it’s a “mouthgasm”.

You can use these tips with my 4G Chutney with green apples, green tomatoes, green chilies and green mint; my Ginger Bred Chutney with tons of ginger, pineapple, apples, and grapes; Brooklyn Purple Chutney with Concord grapes from my garden and other chutney recipes.

Sixteen Ways To Eat Chutney and Relish

  1. Have it on a sandwich – add it to chicken salad
  2. Serve it alongside a cheese, and-or preserved, cured meat platter
  3. Mix it into ground beef or pork and use for meatloaf or sausage roll filling
  4. Serve it on the side of a meat pie or and empanada
  5. Eat it with any kind of cooked pork dish (e.g. chops, tenderloin, ham, etc.)
  6. Serve it with grilled sausages
  7. Serve it with roasted chicken or turkey
  8. Serve it with pate
  9. Warm goat cheese or brie, pour chutney over it and serve
  10. Mix it with Greek yogurt to make a dip
  11. Puree it and glaze meat, roasted sweet potatoes, butternut squash, etc.
  12. Puree it and use as a dipping sauce for egg rolls, samosa, any fried food!
  13. Puree it and add it to salad dressing
  14. Serve it with a grilled cheese sandwich
  15. Serve it on the side of Indian dishes like curry
  16. Serve it on a burger, especially a cheese or veggie burger
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Divalicious Ruby Sunsplash Tomato Relish

Condiments & Canning
I created this recipe when I lived in Australia and introduced it to the audience during my first U.S. show “Say Cheese: a tongue-titillating tasting of artisan cheeses, wines and the songs they inspire” as a condiment to have with the cheese platter.
Divalicious Ruby Sunsplash Tomato Relish

Ingredients

  • 6 pounds whole tomatoes
  • 4 pounds onions, halved and sliced fine
  • 16 cloves garlic, chopped fine
  • 4 cups unsweetened orange juice
  • 32 ounces apple cider vinegar
  • 1/2 cup black raisins
  • 1/2 cup golden raisins
  • 3/4 cup currants
  • 1 tablespoon finely shredded orange rind
  • 2 tablespoons medium Madras curry powder
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon yellow mustard seeds
  • 1 cup brown sugar
  • 2 cups white sugar
  • 2 habanero chili (8 thai chilis)
  • 2 tablespoons salt
  • 4 teaspoons fresh black pepper

Directions

  1. Skin, seed and chop the tomatoes coarsely. Make sure the stem section is removed. Place tomatoes in a 5-quart saucepan and add the remaining ingredients. Bring to a slow boil for 5 minutes. Simmer until reduced by 1/4 in volume, stirring regularly and bottle.
  2. To bottle: Preheat oven to 325 degrees. Have a small pot of simmering water on the stove. Wash, rinse and drain canning jars and lids. Line a sheet pan with a layer of paper towel. Place jars on the paper towel so they are not touching. Heat jars in the oven for 10 minutes, cool slightly, then pour hot relish into the warm jars. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  3. Cool jars on a rack. Store in cool place.
Total time:
Yield: Makes 11 pints.

Notes

You can use fresh or canned tomatoes.

4G Green Tomato Chutney

Gluten-Free, Condiments & Canning
The end of tomatoes brings me to tears. But the bright side is chutney. I rescue the green tomatoes and I make 4G green tomato chutney.
4G Green Tomato Chutney

Ingredients

  • Spice Bag1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 2 teaspoons allspice berries
  • 1 teaspoon cloves
  • 2 cinnamon sticks
  • Chutney3 pounds green apple, diced
  • 3 pounds green tomatoes, diced
  • 1 pound onions, diced
  • 2 tablespoons salt
  • 1/2 pounds currants
  • 1 large red pepper, diced
  • 2 pounds brown sugar
  • 16 ounces cider vinegar
  • 3 lemons, rind and juice
  • 4 teaspoons black or yellow mustard seeds
  • 1 tablespoon turmeric powder
  • 1/2 cup loosely chopped fresh mint
  • 1/4 pound jalapeño chilies (about 7), seeded and chopped

Directions

  1. Prepare the spice bag by tying the spices in cheese cloth or a large tea strainer that will not open.
  2. Mix all remaining ingredients in a 7 quart stainless steel stockpot.
  3. Add spice bag. Bring to a simmer and cook for about two hours.
  4. Remove spice bag and cool slightly.
  5. Can in sterilized jars.
Total time:
Yield: 5 quarts

Ginger Bred Chutney

Gluten-Free, Vegetarian & Vegan, Condiments & Canning
Fresh ginger is one of my favorite flavors and dry ginger is one of my least. So I never make gingerbread. This past holiday season I had a windfall of fruits leftover from a chocolate fountain holiday party. So I whipped up a new chutney with all the flavors of gingerbread except the dreaded dry ginger. I substituted fresh ginger and it was FABULOUS!

Ingredients

  • 2.5 pounds pineapple chunks
  • 2.5 pounds seedless green grapes halved
  • 2 pounds of Granny Smith apples, peeled and cubed
  • 12 ounces white sugar
  • 4 ounces brown sugar
  • 12 ounces apple cider vinegar
  • 1/4 pound ginger, julienned
  • 1 small red pepper, minced
  • 1 pound yellow onions, chopped
  • 1 cup raisins or currants
  • 3 cinnamon sticks
  • 1/2 teaspoon yellow mustard
  • 1/2 teaspoons brown mustard
  • 3 bay leaves
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon crushed red pepper
  • 3 teaspoons kosher salt

Directions

  1. Mix all remaining ingredients in a 7 quart stainless steel stockpot.
  2. Bring to a simmer and cook for about two hours. Remove from heat.
  3. Cool slightly. Fill sterilized jars with chutney.
  4. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
  5. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  6. Cool jars on rack. Store in cool place.
Yield: 5 quarts

Brooklyn Purple: Concord Grape, Pear & Ginger Chutney

Condiments & Canning
This is my original recipe. When I decided to try to make chutney from the grapes a few years ago there were no recipes for grape chutney online. The recipe changes slightly each year and this one made about 8 quarts of chutney. I had to start it in two pots and I cooked it down to one. I call it Brooklyn Purple.

Ingredients

  • 11 pounds Concord grapes, stems removed
  • 4 pounds pears, cubed large (I used just under ripe Bartletts—don’t use too ripe pears or they will cook to sauce)
  • 1 pounds fresh ginger, julienned
  • 3 pounds Vidalia onions, chopped chunky
  • 10 ounces dried currants
  • 6 ounces sliced almonds, lightly toasted
  • 3 1/2 pounds white sugar
  • 48 ounces cider vinegar
  • 8 bay leaves
  • 1 1/2 teaspoon cayenne
  • 1/2 teaspoon ground cloves
  • 1 tablespoon mustard seeds
  • 2 1/2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper

Directions

  1. To slip the skins off the grapes, you pinch each grape and pop the pulp into a medium pot and keep the skins in bowl.
  2. To process the pulp cook, heat to a boil on a medium-low flame, stirring periodically until it liquefies. Pass through a strainer and discard seeds.
  3. Mix all the ingredients in a large stock pot or two big pots. Heat to a gentle boil on a medium-low flame; be very careful to stir it periodically until the chutney turns completely purple and it’s the desired consistency. This recipe took about 3 hours.
  4. To sterilize jars: Clean jars with soapy water and rinse well. Place them on a roasting pan or sheet pan lined with wet paper towel. You can up them upright in the oven. Make sure they are not touching each other.
  5. Place flat lids on each jar. Screw on bands to seal, but don’t over tighten them.
  6. Arrange jars right side up in a canner and add water so it’s at least one inch above the jars. Bring to a boil and continue boiling for ten minutes.
  7. Cool jars on rack. Store in cool place for at least one month before eating.
Total time:
Yield: 8 quarts