Best Coriander Relish Recipes

GREEN OLIVE AND CORIANDER RELISH

Green Olive and Coriander Relish image

Categories Condiment/Spread Food Processor Olive No-Cook Vegetarian Quick & Easy Summer Chill Coriander Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

Ingredients

1 tablespoon coriander seeds
a 9 1/2-ounce jar green olives (about 2 cups), rinsed and pitted
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment

Steps:

In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

CORIANDER RELISH

Coriander relish image

Enjoy this fresh, fragrant, lightly-spiced coriander relish as a cooling contrast to rich dishes. It's great with fried snacks too

Provided by Roopa Gulati

Time 15m

Number Of Ingredients 11

Ingredients

1 large handful of coriander leaves, roughly chopped
1 Bramley apple, peeled, cored and roughly chopped
2 tbsp mint leaves
1 small green pepper, roughly chopped
3 tsp caster sugar
1 tsp roasted cumin seeds, ground
20g ginger, peeled, roughly chopped
2 large garlic cloves, roughly chopped
1 green chilli, chopped, with seeds
25g cashew nuts, unsalted, soaked in hot water for 30 minutes
½ lime, juiced

Steps:

Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.

Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium

CORIANDER-CRUSTED BEEF WITH SPICY CRANBERRY RELISH

Coriander-Crusted Beef with Spicy Cranberry Relish image

Jalapeno gives cranberries an extra jolt in this rich, savory roast. -Donna Thomas, Dallas, Texas

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 8 servings (6 cups relish)

Number Of Ingredients 17

Ingredients

1-1/2 cups orange juice
6 cups fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup olive oil
1 to 2 jalapeno peppers, seeded and finely chopped
5 garlic cloves, minced
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
RUB:
4 shallots, finely chopped
3/4 cup kosher salt
6 tablespoons packed brown sugar
1/4 cup coriander seeds, ground
1/4 cup whole peppercorns, ground
4 garlic cloves, minced
1 beef ribeye roast (3 to 4 pounds)

Steps:

In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl., In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt., For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.

Nutrition Facts :

CORIANDER RELISH WILLIAM

CORIANDER RELISH WILLIAM image

Categories Sauce

Yield 1 1/4 cup

Number Of Ingredients 7

Ingredients

1 cup chopped coriander with stems
1/4 cup peanut oil
2 tablespoons lime juice
1 tablespoon fish sauce
1 large chili, sliced
1 1/2 teaspoons sugar
gound pepper