Relish Recipes

( Please see the sections on "Hints"  and Conversion Tables )

 Sharp tangy relishes are based on fruit and / or vegetables and usually contain vinegar and sugar, but generally not in large enough quantities to preserve the ingredients for as long as other pickles. Relishes must be kept in the refrigerator and will only keep for about a month. They add zest to hot or cold meats, curries and savory snacks. Please read the section on "Hints".

Indonesian Atjar

1 tsp sambal-ulec 1 tsp turmeric
1 tsp powdered ginger 1 tbsp sugar
100g bean sprouts 150ml vinegar
1 tbsp oil med cucumber
2 cloves of garlic 100g white cabbage
4 spring onions, chopped 100g green beans
100g carrots salt

    Sambal - Ulec :

    To make one tablespoon of sambal - ulec you require 3 chillies and  a little salt. Remove the seeds and finely chop the chillies. Place the chillies with a little salt in a pestle and mortar and grind them together.
    Cut the carrots into very thin strips. Cut the beans into 1 in ( 2.5 cm ) and shred the cabbage. In a saucepan, boil the vegetables, with a little water and salt, for 5 minutes. Drain. 
    Cut the cucumber into small cubes, chop the spring onions and garlic and process together in a food processor. Add the sambal - ulec, turmeric and ginger and stir till mixed.
    Heat the tablespoon of oil in a frying pan, and lightly heat the contents of the processor for two minutes. Add the vinegar and sugar, stirring until the sugar has dissolved. Add all the vegetables including the bean shoots. Add a little more water if too dry. Boil softly for 2 minutes. Spoon into hot sterilized jars and seal. Place in a cool dark place till required.

Makes about 2 cups


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