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    You are in: Home / Cookbooks / xChutney Salsa and Relish
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    121 recipes in

    xChutney Salsa and Relish

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    Found this at A Spicy Perspective blog. I love that it has avocado (I have 2 trees) and I love it is a large batch. Just scale it down if you just want some for right now.

    Recipe #478968

    This recipe is great with grilled fish or chicken. I is really great for a hot summer meal. Simple to make and very tasty

    Recipe #478884

    FAST AND EASY to Make! This is a nutritious spread, and can be used as a dip for "Platanos Fritos" and vege sticks, "Fajitas", lacing sushi rolls, atop veggie burgers, or in any lettuce wrap. To reduce inflammatory responses we have taken out the tomatillos, but feel free to add them in if you are not following Anti-Infammatory dietary guidelines. This is the fastest Mexican Green Salsa recipe ever, it's raw, and keeps well for weeks in a good airtight glass container. Make a big batch if you and your family like it. Use a little more water for a thinner salsa, but slowly-the avocado gives it a nice texture lost with too much water... I usually use less than a cup of water to use as a dip for "Platanos Fritos", and lace my sushi with it. Add the WOW factor by sprinkling a little cayenne pepper on top when serving as a topping to veggie burgers or decorating sushi as you would spicy mayo.

    Recipe #473285

    This is a tangy relish which is good on fish, chicken or pork.

    Recipe #477461

    Great unique salsa!

    Recipe #144371

    3 Reviews |  By 2Bleu

    This is a great chutney and makes a large batch which is great for gift giving.

    Recipe #266052

    Found in the 1997 cookbook, Vegetarian Planet, this is, for me, a most unusual condiment! [Edited on 28 Dec 2010 to correct my garlic/ginger error!]

    Recipe #368190

    From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

    Recipe #92747

    11 Reviews |  By Mirj

    For those who like things a little hot on Thanksgiving.

    Recipe #14258

    For this recipe you can really use as many jalapeños as you like, or substitute a half of a habanero pepper, seeded and finely chopped or use one serrano chile, seeded and finely chopped. This recipe makes about 2 cups but can easily be doubled. This is great with turkey cutlets, chicken or pork. This will intensify in taste the longer refrigerated.

    Recipe #186893

    This is Hot Red Pepper condiment. Most meals in Madagascar are simply prepared. This is served in tiny butter dishes or passed around in a bowl for people to spice to taste. When I served it at a dinner at our church only a few strong souls used it.

    Recipe #452450

    This is an excellent relish. Not hard to make.

    Recipe #63022

    I love this on fish tacos

    Recipe #467665

    This is the secret of a great Muffuletta. It is always BEST if you make it 1 day to 1 week ahead of use. Giardiniera, a relish of pickled veggies in vinegar onions, celery, zucchini, carrots and cauliflower is traditionally used and can be added. I do not generally have that around the house, so I use this recipe.

    Recipe #466977

    This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

    Recipe #288866

    This is an unusual chutney and all the better for it. Ideal with all curries, cold meats and cheeses. Make and store for two months before eating, that way the flavour develops. Has a long shelf life, if you haven't eaten it.

    Recipe #233334

    Found online; postng for ZWT 7-Pacific Islands (Fiji). Recipe states: Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

    Recipe #455835

    This has a wonderful tang. It is and eyeopener on toast. On chicken, fish or pork you get a meal in a moment. Great on rice, too.

    Recipe #464491

    Kicky and refreshing. Good on Chicken, fish, shellfish etc. Different taco salsa. Try it!

    Recipe #464483

    Recipe #464347

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