Best Tangelo Relish Recipes

TANGELO RELISH

Tangelo Relish image

Minneola tangelos are in season in January and February. The tangerine-pomelo hybrid is juicy and tart, making it great for savory applications. This relish is a lovely appetizer served on crostini.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

3 tangelos
3/4 cup pitted, chopped olives
3 tablespoons chopped flat-leaf parsley
4 1/2 teaspoons olive oil
Freshly ground pepper
Crostini, for serving

Steps:

Zest 1 tangelo. Peel and segment the fruits with a knife. Chop half the segments. Combine zest, fruit, olives, parsley, and olive oil. Season with pepper. Serve on crostini.

TANGY TOMATO RELISH

Tangy tomato relish image

Add freshness to a barbecue or Indian meal with a relish that is packed with tomatoes, onion and coriander - and it can be made a few days ahead

Provided by Barney Desmazery

Categories Side dish

Time 10m

Number Of Ingredients 4

Ingredients

4 ripe tomatoes , chopped into small chunks
1 small onion , finely chopped
3 tbsp tomato ketchup
handful coriander , chopped

Steps:

Mix together all the ingredients, except the coriander, with a pinch of salt. (Can be done up to three days ahead and kept in the fridge.) Stir through the coriander just before serving.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium