Best Indian Relish Recipes

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH

Steps:

• Combine cumin, turmeric, coriander, fennel, 1/2 teaspoon black pepper and 1/2 teaspoon salt or to taste. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with all but 2 teaspoons of spice mixture. Refrigerate 3 hours.
• While fish marinates, heat 2 tablespoons ghee in a skillet, add ginger and onion and sauté until onion just starts to brown. Stir in remaining spices and sauté, stirring, until spices smell toasty, then add corn and juice of 1/2 lemon. Cook briefly and set aside.
• Remove fish from refrigerator and brush on both sides with remaining ghee or butter. Heat grill and oil grates. When hot, place fish on grill over medium-hot coals or gas fire and cook about 5 minutes. Use a spatula to turn fish and grill 3 to 4 minutes, until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Salmon should be cooked about 3 minutes on each side. Remove fish to a warm platter or individual plates.
• Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with wedges cut from remaining lemon and serve.

INDIAN RELISH

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH

Steps:

• In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
• While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
• Recommended Wine: Scharffenberger Brut

INDIAN-SPICED FISH WITH CUCUMBER RELISH

Steps:

• Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
• Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
• *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.

DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH

Steps:

• In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
• While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
• With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

INDIAN CUCUMBER RELISH

Steps:

• Score the skin of the cucumbers with a fork. Slice thinly.
• Layer slices in a side shallow bowl, salting each layer. Cover and refrigerator overnight.
• Dry cucumbers on layers of paper towels, pressing out excess juice.
• Toss with remaining ingredients.
• Cover and chill.

INDIAN HOT ONION RELISH

Steps:

• Rinse onions in sieve under cold running water; drain.
• Mix together ingredients in a small bowl; allow flavors to meld over 1 hour period before serving.
• Serve as table condiment with Indian foods, samosas, pakoras, along with other chutneys.

SPICED RUBY AND EMERALD INDIAN PEPPER RELISH - CHUTNEY

Steps:

• Place all the prepared vegetables and fruit into a large preserving pan.
• Add the spices, sugar and vinegar and give them all a good stir.
• Bring them all to the boil and then reduce the heat and simmer until everything is soft; but make sure that the peppers still retain their shape. (Also make sure that the liquids have reduced and the relish is thick and holds together well).
• Remove from the heat, pot and cover straight away.
• Label and store in a cool, dry and dark place for up to 1 year.

INDIAN PINEAPPLE RELISH

Steps:

• Drain pineapple but reserve the juice, chop finely.
• Heat oil in a pan, and add mustard seeds immediately to it.
• As soon as it begins to sputter, add cumin and onion seeds.
• Add ginger and chilies and saute for about a minute until just aromatic.
• Add the pineapples, raisins, sugar and salt.
• Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
• Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.

INDIAN ONION RELISH

Steps:

• Cut onion crosswise into paper-thin rings and put rings into a bowl.
• Add all other ingredients, toss and mix.
• Set aside for 30 minutes or more before eating in order to let the flavors blend.

INDIAN RELISH

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

INDIAN ONION RELISH

Steps:

• Cut onion crosswise into paper-thin rings and put rings into a bowl. Add all other ingredients, toss and mix. Set aside for 30 minutes or more before eating in order to let the flavors blend. Serve with papadums

INDIAN-SPICED FISH WITH CUCUMBER RELISH RECIPE | EPICURIOUS.COM

Steps:

• Whisk yogurt, 2 teaspoons ginger, garlic, curry powder, cumin, and cayenne pepper in medium bowl to blend. Add fish and turn to coat evenly. Cover and refrigerate at least 4 hours or overnight, turning fish occasionally.
• Mix cucumber, vinegar, chopped cilantro, and remaining 2 teaspoons ginger in small bowl. Season lightly to taste with pepper. (Relish can be made 4 hours ahead. Cover and refrigerate, stirring occasionally.)
• Prepare barbecue (medium-high heat). Brush grill rack with olive oil. Scrape off excess yogurt marinade from fish; sprinkle fish with salt and pepper. Grill fish until just opaque in center, about 6 minutes per side. Transfer fish to plates. Spoon cucumber relish alongside; garnish with cilantro sprigs.
• *Also known as sushi vinegar; available at Asian markets and in the Asian foods section of most supermarkets.
• Per serving (for halibut steaks): calories, 200; total fat, 4 g; saturated fat, 1 g; cholesterol, 64 mg; fiber, 0
• Nutritional analysis provided by
• Bon Appétit

INDIAN RELISH, CHUTNEY

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Step two: while relish is cooking- Blend cilantro, garlic, ginger, cherry pepper, peanuts, salt to taste, and lemon juice. in a food processor until smooth: Add a few drops of water if the mixture is too dry to blend. mix together after relish is finished, but still hot. can add whipped cream cheese for more volume Refrigerate 4 hours or overnight before serving.