Best 6 Indian Relish Recipes

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Indian relish, a culinary delight from the diverse culinary landscape of India, is a flavorful accompaniment that adds a burst of taste and vibrancy to any meal. Made from a combination of fresh, aromatic ingredients, Indian relish can elevate the simplest of dishes into a tantalizing experience. From tangy pickles to spicy chutneys, sweet preserves to refreshing raitas, the world of Indian relish is vast and varied, offering an array of options to suit every palate and preference. In this comprehensive guide, we will delve into the delightful world of Indian relish, exploring the myriad of recipes, techniques, and tips to create mouthwatering relishes that will transform your meals into culinary masterpieces.

Here are our top 6 tried and tested recipes!

INDIAN RELISH



Indian Relish image

Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes.

Provided by CINDYLEE65

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 4h35m

Yield 24

Number Of Ingredients 5

2 red bell peppers, chopped
1 sweet onion, peeled and chopped
1 cup white wine vinegar
1 cup white sugar
1 tablespoon crushed red pepper flakes

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.

Nutrition Facts : Calories 38.5 calories, Carbohydrate 9.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 9 g

GRILLED HALIBUT WITH INDIAN SPICES AND CORN RELISH



Grilled Halibut With Indian Spices and Corn Relish image

Here, a fragrant combination of ground cumin, turmeric, coriander and fennel seed is rubbed all over fresh halibut steaks (Pacific salmon, wild striped bass and hake also work well here). The steaks are then left to marinate for a few hours in the refrigerator before grilling. The cooked fish is topped with a quick relish made of fresh corn, ginger, onion, cilantro and a bit of the spice mixture that's been sautéed in clarified butter. It's an unexpected yet extraordinary way to prepare fish that might just win over the self-proclaimed seafood-haters at the table.

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground fennel seeds
Salt and freshly ground black pepper
4 halibut steaks, 1 inch thick, 2 to 2 1/2 pounds total (Pacific salmon, wild striped bass, hake steaks or fillets of these fish can be substituted)
2 lemons
4 tablespoons ghee (sold in Indian stores and fancy food shops) or clarified butter; vegetable oil can be substituted
1 tablespoon minced fresh ginger
1/2 cup finely chopped onion
1 cup cooked fresh corn kernels (about 1 ear of corn)
Oil for grill
1 tablespoon chopped fresh cilantro leaves

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-SPICED FISH WITH CUCUMBER RELISH



Indian-Spiced Fish with Cucumber Relish image

Categories     Ginger     Marinate     Low Carb     Low Fat     Yogurt     Halibut     Cucumber     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plain nonfat yogurt
4 teaspoons minced peeled fresh ginger, divided
2 garlic cloves, minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
4 5- to 6-ounce halibut steaks or mahi-mahi fillets (each about 3/4 to 1 inch thick)
1 1/2 cups diced English hothouse cucumber
2 tablespoons seasoned rice vinegar*
2 tablespoons chopped fresh cilantro
Olive oil
Fresh cilantro sprigs

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.

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH



Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish image

Provided by Food Network

Time 2h25m

Yield 4 main course servings,or 12 f

Number Of Ingredients 28

12 large shrimp, peeled
l/2 teaspoon ground cumin seed
1/2 teaspoon ground cardamom seed
1/4 teaspoon finely minced garlic
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon salt
Pinch cayenne pepper
2 teaspoons light vegetable oil (like safflower)
1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium onions)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
l teaspoon finely minced jalapeno (adjust to desired heat)
2 cups yellow split peas, washed
l teaspoon ground coriander seed
l teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
1 cup finely diced fresh tomato
l/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh lemon juice
l/2 teaspoon grated lemon rind

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 PINEAPPLE RELISH



Indian Pineapple Relish image

This relish is a nice side dish with Indian chicken dishes. A prominent note in its flavor is that of ginger, so reduce the amount of ginger if you would like its flavor to be more subdued in this dish. A variation on this would be to use mangoes instead of the pineapple, if you prefer.

Provided by eatrealfood

Categories     Pineapple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

28 ounces pineapple chunks (in own juice)
1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1/2 teaspoon onion seeds
1 teaspoon dried chili, crushed
2 teaspoons ginger, grated
2/3 cup sugar
1/2 cup raisins
1 teaspoon salt

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 HOT ONION RELISH



Indian Hot Onion Relish image

Like an Indian salsa, this can dress up appetizers and put a kick in foods. Really easy to make! Make sure you have some along with your other chutneys at the table. :)

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup minced onion
1 1/2 tablespoons lemon juice
3/4 teaspoon Hungarian paprika
3/4 teaspoon ground cayenne pepper
1/4 teaspoon salt

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.

Tips:

  • Use a variety of colors and textures. This will make your relish more visually appealing and interesting to eat.
  • Use fresh, high-quality ingredients. This will ensure that your relish has the best possible flavor.
  • Taste your relish as you make it. This will help you adjust the seasonings to your liking.
  • Don't be afraid to experiment. There are many different ways to make relish, so feel free to try different ingredients and combinations.
  • Canning is not necessary. While canning will extend the shelf life of your relish, it is not necessary. You can store your relish in the refrigerator for up to two weeks.

Conclusion:

Indian relishes are a delicious and versatile way to add flavor and interest to your meals. They can be used as a condiment, a side dish, or even an ingredient in other dishes. With so many different recipes to choose from, you're sure to find one that you'll love. So what are you waiting for? Start making Indian relish today!

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