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xChutney Salsa and Relish

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Best made the day it is used.

Recipe #451763

Peppers give this a kick

Recipe #451751

Perfect dipping sauce for Samosas.

Recipe #322417

This is a great chutney. It's simple to make and goes well with any cold meats, grilled chops, curries or grilled chicken. It has no flour or gluten containing ingredients. Great for a gift. If you like chillies you can add a chopped fresh chilli

Recipe #219715

I marked this as good!! Great on top of black beans, veggies or even a dessert omlet.

Recipe #451750

This was labeled a chutney, however since it is not cooked, I consider it a salsa.

Recipe #451760

Tart and lovely.

Recipe #451756

1 Reviews |  By Tisme

This is a recipe I have made years ago. I found it again searching tonight in a Good Taste magazine, and am now posting this for ZWT9. I was not such a fan of this recipe, but the rest of the family loved it.

Recipe #504778

This is wonderful served with cheese and crackers. It is also a great addition to a salad. You will think of other wonderful ways to serve these once you have tried them!

Recipe #503436

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde, and I just moved it over here. The lemon and lime juices add the needed acidity for canning.

Recipe #315018

Yet again another recipe from my favourite paper, and writer/chef Jeremy Vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars from this recipe although they were smaller jars. Jeremy's comments from the Weekly Times paper were -- The term chutney comes from the East Indian chatni, meaning strongly spiced, and is described as a condiment, which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own. I love the idea of making a small amount of several chutneys, so that I'm not stuck with a huge number of jars of one recipe, but lots of different flavours to pick from. I came across some green mangoes in my Asian grocer, and so the obvious solution was to use it to make some chutney.

Recipe #488358

Great with coconut shrimp or chicken fingers.

Recipe #487944

My friend Val shared this recipe with me last year. It is a new favorite, and one that I plan on taking many places over the holiday season, as it is different. Best served with Wheat Thins, this salsa is yummy and a must try! The original recipe called for a 1 pound package of cranberries; I've found that fresh cranberries are now packaged in 12 oz. portions, and this size works. Don't forget to allow time for chilling, to allow flavors to develop...This will make enough for 2 blocks of cream cheese, so you have 1 to serve, and 1 to share!

Recipe #398844

I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

Recipe #97428

This is my Grandmothers old family recipe. Crunchy and sweet!

Recipe #484859

14 Reviews |  By Dib's

A basic, sweet pickle relish recipe for canning.

Recipe #10903

This salsa is extremely easy to make and great for any occasion. It's a light and healthy snack, one that will brighten your day and leave you wanting more. It's great with chips and perfect to top off fish or shrimp tacos.

Recipe #480841

27 Reviews |  By Dib's

A nice change of pace.

Recipe #10633

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