There is no better way to preserve harvested vegetables and fruit than turning them into delicious relishes or chutneys.
Chutney traces its origins back to India and is thought to have been used more than 1500 years ago; while pickles have been around for about 4000 years ago when ancient Mesopotamians began soaking cucumber in acidic brine as a way to preserve them.
Relishes have a shorter cooking time to retain the original taste of whatever fruit or vegetable has been used to create it and are made to be used in generous dollops rather than small quantities.
Chutneys have a deep, intense flavour thanks to the slow and gentle cooking method used to make them; while they are most commonly paired with cheese, a spoonful of chutney can transform stews, curries and sandwiches.
Here are five relish and chutney recipes to turn your next meal into a delicious delight:
Raita is a simple relish most often found in Indian cookery and is very easy to make; with hot food or a rich curry, it is cooling and enhances spiced flavours.
It is equally as good with stir-fried vegetables and chilli or other hot spicy dishes, along with adding a creamy dressing element to a roasted vegetable and couscous salad, a bowl of pumpkin soup or a stew.
Straight from the Season 15 recipe archives of MasterChef Australia, this recipe from Rhiannon Anderson is fresh and a little spicy, best served with chicken, meat or on sandwiches.
This classic relish recipe is old-school using onion, apple, chilli, mustard, cumin, ginger, cinnamon and crushed tomatoes – just the aroma of this cooking in the kitchen evokes memories of family meals around the table with grandparents.
This is an easy and simple chutney made with ginger, green chilli, cumin, jaggery, tamarind paste and coriander – usually served in Indian cuisine with idly, dosa or utappam – it can also accompany your favourite cheese or charcuterie board.
Everyone loves mango, right? What better way to savour them all year round than with this delicious chutney recipe. Mango chutney is a combination of stewed fruit and vegetables simmered in vinegar and sugar with aromatic spices and is usually served with Indian cuisine, but can also be used as a glaze for chicken, pork or prawns.
