Best 8 Guyanese Mango Fire Relish Recipes

MANGO SOUR

Steps:

• Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.
• Combine all ingredients (except vinegar, if adding), in a small pot and bring to a rapid boil for 10-15 minutes.
• Reduce heat and simmer until mango is soft and cooked through. Mash mango until desired consistency is reached.
• Adjust pepper and salt to suite.
• If adding vinegar, allow mixture to cool slightly then stir in.
• Sour will thicken up once it is cooled.

MANGO RELISH

Steps:

• Mix all ingredients in glass or plastic bowl. Cover and refrigerate 15 minutes. Serve with grilled chicken breasts or grilled fish.

MANGO RELISH

Steps:

• Combine the mango, oil, bell pepper, scallions, cilantro, and lime juice in small bowl. Stir to combine. Season to taste with salt, black pepper, and honey. Refrigerate, or serve immediately.

PINEAPPLE ACHAR

Steps:

• Combine 1 tablespoon each fish sauce, lime juice, and sugar in an attractive bowl and whisk until the sugar dissolves. Stir in the pineapple and chile. Taste for seasoning, adding more fish sauce, lime juice, or sugar as necessary the mixture should be sweet, fruity, tart, and a little salty. Serve immediately.Makes about 3 cups enough to serve 6

MANGO ACHAR

Steps:

• 1. Prepare the dressing. Combine the coconut milk, vinegar, 1 tablespoon sugar, the fish sauce, ginger, garlic, 1/2 teaspoon salt, and the pepper in a small nonreactive saucepan and bring to a boil over medium heat, whisking until the sugar dissolves. Transfer the dressing to a serving bowl and let cool to room temperature.2. Stir in the mango, cabbage, shallots, and chile. Correct the seasoning, adding sugar or salt as needed the achar should be a little sweet, a little salty, and electrifyingly spicy. You can serve the achar right away, but it will taste even richer if you let it stand for an hour or so (no longer) before serving.Makes about 4 cups enough to serve 6 to 8Note: Traditionally, the achar would be flavored with a malodorous condiment called shrimp paste. I call for fish sauce, which has a similar flavor and is easier to find and use.

GUYANESE MANGO FIRE RELISH

Steps:

• Combine the mangoes, chile, garlic, 2 teaspoons salt, the sugar, 1/3 cup lime juice, and 2 tablespoons water in a blender and purée until smooth. Add more water as needed to obtain a thick but pourable sauce. Correct the seasoning, adding more salt or lime juice as necessary. The relish will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 2 cups enough to serve 8

ONION-CILANTRO RELISH

Steps:

• Rinse the cilantro under cold running water, blot it dry with paper towels, and pluck the leaves from the stems. Trim and rinse the radishes, then cut them into 1/4-inch dice (see Note). Cut the onion into 1/4-inch dice. Combine the cilantro, radishes, and onion in a serving bowl and toss to mix. The relish is best served within 2 hours of preparing.Serves 6 to 8Note: If desired, save the radish leaves for Swordfish with Pipián Sauce.

MOROCCAN SHALLOT RELISH

Steps:

• Combine the shallots, parsley, oil, and lemon juice in a mixing bowl and toss to mix. Add 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Correct the seasoning, adding more salt, pepper, and lemon juice, if desired. The relish is best served within 2 hours of preparing.Makes about 1 cup enough to serve 4