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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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    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

    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 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 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

    1 Reviews |  By profken

    Tasty & surprisingly addictive. Use as a side dish or condiment for a traditional Thai meal. Adapted from an old Sunset cookbook.

    Recipe #458624

    1 Reviews |  By Coasty

    Not your usual chutney. This recipe comes from Rarotonga (Cook Islands) and sourced from www.tamarindhouse.co.uk. You can also mix up the fruit combination with papaya, star friut and bananas. Tamarind is sold in blocks in Asian markets. Try and find one without the stones. You can also find tamarind pulp in containers usually with the Thai ingredients. Not quite sure on the final quantity.

    Recipe #457031

    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

    2 Reviews |  By lazyme

    This simple banana condiment is simply delicious: Its fullness of flavor is dependent upon very ripe bananas that are soft and sweet with dark brown or black skins. If you must use slightly green or just ripe bananas, add a little sugar. A hint of cinnamon or allspice is also nice in this chutney. Serve banana chutney with curries or Tofu Bobotie, a welcome complement to fiery West African dishes, or spread on toast for breakfast.

    Recipe #455531

    Found in the search for good recipes to use mangos during an abundant crop year. This is a rich, dark chutney with an exotic flavor. Others will, likely, not be able to identify the spice combination. Very nice and different.

    Recipe #452765

    Jamaican Nice with Turkey, chicken or pork

    Recipe #452066

    I rated #2 when I had a bumper crop in 2005 and made so many.

    Recipe #451864

    I ranked this #1 in 2005 when I had a bumper crop.

    Recipe #451858

    Peppers give this a kick

    Recipe #451751

    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

    This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips!

    Recipe #379533

    Perfect dipping sauce for Samosas.

    Recipe #322417

    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

    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

    3 Reviews |  By 2Bleu

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

    Recipe #266052

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