Relishes and Dips

Marsha's Mango Chow and Mango Chutney

Sweet and Sour Mango Relish a la Marsha

Lime  Pepper Amchar

Pomme Cythere Relish

Marsha's Mango Chow and Mango Chutney  

Can be used as relish or dip

(This is your basic chow recipe but you can add whatever you want to spice it up)

Ingredients:

2 full, half ripe mangoes, peeled, chunked
2 lemons/limes, juiced
2 cloves garlic, crushed
1/4 cup cilantro, chopped
1 tbsp olive oil
Salt, pepper (or hot peppers) to taste

Method:
Combine all ingredients in a glass bowl and keep adjusting seasonings to taste until you're satisfied with the flavour.

Instead of mangoes, you can use any of the following:

half ripe peaches or nectarines
cucumbers
star fruit ("five fingers" or "carambola")
green guavas
granny smith apples
or any crunchy, sour fruit.

Mango Chutney  

This uses the same ingredients as Mango Chow 
but you throw it all in a blender or use an electric 'magic wand' or food processor to grind it up. 
Adjust seasonings to taste.
Substitute green tomatoes for mangoes.
Keep unused portion in a clean jar/bottle in the fridge.
Use as relish.
 

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Sweet & Sour Mango relish (similar to Chow)

Ingredients:

1 ripe mango, peeled, cubed
1 sweet red/orange pepper, diced
1 tablespoon capers/olives, chopped (optional)
1 firm ripe tomato, diced (or sweet grape/cherry tomatoes)
2 lemons/limes, juiced
2 cloves garlic, crushed
1/4 cup cilantro, chopped
1 tbs. olive oil
Salt, sugar, (hot peppers optional) to taste

 

Method:
 

Combine all ingredients in a glass bowl and keep adjusting seasonings to taste until you're satisfied with the sweet/sour flavour. Chill in fridge. Serve as a relish to meats or as a salad dressing. Keep unused portion in a jar in the fridge.
 
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Lime  Pepper Amchar

1 lb yellow limes (about 15 limes)
and 10-15 limes for juice
2 teasp salt
6 cloves garlic, chopped
3 scotch bonnet peppers, deseeded and chopped ( use rubber gloves when handling these)
0.1% Benzoic acid

N.B. Only use plastic or wooden spoons for mixing etc., not metal

 

Method

1) Bring water to boil in large pot and take off fire, immediately add yellow limes and soak for 10 mins

2) Take limes out, rinse with cold water and pat dry

3) Prepare 1 lb glass container (clean well with hot water)

4) to glass container add 2 teasps salt and chopped garlic and Benzoic acid

5) Chop limes, remove seeds, retaining the juice

6) add limes to jar, layered with scotch bonnet pepper
until you reach 1" from the top of the jar

7) add retained lime juice and add additional lime juice squeezed from other limes until lime segments are covered by 1/2 inch

8) Close jar tightly (no metal cover) and shake jar thoroughly until juice and lime segments are properly mixed

9) Place jar outside in sunlight for about 4 days

10) Keep in fridge after each use- serve only with plastic or wooden spoon

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Pomme Cythere Relish

Ingredients

Green (unripe) Pomme Cythere (as much as you want)
salt
garlic cloves
food preservative
1 part vinegar to 3 parts lime juice

 

Method

1) wash pomme cytheres and grate, including skin, but not seed

2) Place in clean jar

3) add salt, garlic, food preservative, vinegar and lime juice

4) close jar and soak for 1-3 weeks

5) puree in blender- put back in jar and keep in fridge

6) only use wooden or plastic spoons

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