Indian Relish

12 ripe tomatoes, peeled and chopped
12 apples
9 onions
1 qt vinegar
5 c sugar
1 tsp cinnamon
1 tsp clove
1 tsp allspice
1 tsp ginger
1 tsp mustard
1 tsp pepper
¼ c salt

Boil until thick. Seal hot.

Grandma's cucumber relish

Try this with deli ham sandwiches, a little mayo and lettuce on an toasted english muffin...you will never look at a ham sandwich the same way again.

8 large Cucumbers (may be ripe, that is when they turn yellow)

4 large Onions

Peel, cut into chunks and cover with ¼ c. coarse pickling salt. Let stand overnight.

[I usually cut out the seeds. We didn’t like it as well with all the seeds in the relish. If you do cut them out or even some of them, you’ll need more than the 8 cucumbers to make up the difference…most likely another 3-4 cucs, total 12 cucumbers.]

In the morning drain and rinse thoroughly. Then put through food chopper. Put on stove and bring just about to a boil (on medium heat).

Make a paste* and add:

3 c. White Sugar
½ tsp. Tumeric
½ c. Flour
3 tbsp. dry Mustard
3 c. White Vinegar
1 tsp. Ginger
1 c. Water

*When making the paste, mix all the dry ingredients until well blended. Mix the wet ingredients together. Make a well in the centre of dry ingredients. Put only a ½ c. of the liquid in and stir adding a little liquid at a time or the mixture becomes very lumpy and then very hard to get it smooth and make a good paste.

Bring mixture to a boil. Boil for 15 minutes. Stir constantly for the last 10 minutes. Put in hot sterile jars.

WATCH OUT WHE COOKING---BURNS EASILY.

Cranberry Habanero Chutney

This recipe is wonderful with Christmas turkey, both for Christmas dinner and left over sandwiches.

1 12- ounce bag of cranberries (I usually use frozen)
1 1-pound can of crushed pineapple, packed in juice
2 Habanero chiles (or Scotch bonnets) seeded and minced
¼ cup cider vinegar
½ cup sugar
1 tsp cinnamon
1 tsp ground ginger
½ cup coarsely chopped walnuts (I don’t usually use walnuts)

In a heavy pot, combine all the ingredients except for the walnuts. Bring to a simmer and cook, uncovered, over a low to moderate heat, stirring occasionally for about 30 minutes.
Stir in walnuts, and then remove from the heat and let cool. (This is where I usually put it into jars for canning but use quickly and store it in a very cold place). Store the chutney in a covered container in the refrigerator. Let stand for 3 or 4 days before serving.

Kelly's Amazing BBQ Sauce

My friend Kelly makes this sauce. Its awesome as a dipping sauce and as a basting sauce.

1 cup white sugar
1 tsp dry mustard
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tbsp curry powder
1 cup vinegar
3/4 cup ketchup
3 tbsp Worchestershire Sauce

Mix and bring to a boil.

Simmer up to 1 hour till reduced to sauce. Do the cool spoon test ...take a spoon from the drawer and dip it onto the sauce when you think it's thick enough ... leave it on the spoon to cool and then turn the spoon and see how runny it is - if it too runny then it needs to thicken more.

Raita

2 cups yogurt
1 small cucumber (finely chopped)
2-3 green chillies (finely chopped)1 small onion (finely chopped)
2 sprigs of cilantro (finely chopped)
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar2 tbsp fresh lemon juice.

Mix all ingredients into yogurtChill before serving.

Let it stand for a few hours before you want to use it as it allows for the flavours to merge.
These two recipes combined go awesome with tandoori chicken or just grilled chicken. It has a nice bite to it. It goes will with the sweet potatoes and the rice. For a nice veggie meal, the chickpea salad would go well with the sweet potatoes and raita/chutney and rice.

Nan's Chilli Sauce

This recipe is my maternal grandmother's (my Nan's). I remember this condiment from when I was a kid. Its awesome with pork chops.

In a canner put:

4 Large Onions (cut fine)
1 Green Pepper (cut fine)
1 Hot or Sweet Red Pepper (cut fine)
½ bunch Celery (cut fine)
4 large Apples (chopped fine)
2 cups white Vinegar
¼ cup Salt

Cook the above ingredients until soft and mushy.

While this is cooking you can prepare the tomatoes:

6 quart basket Tomatoes (ripe)

Cover with hot water. Core and skin. Slice fine.

Then add the following to the hot vegetable mixture:

Sliced Tomatoes
2 ½ lbs. or 5 cups Brown Sugar

Put about 2 tablespoons of Mixed Pickling Spice into a cloth bag (fold up cheesecloth and tie with string). Put this into pot. Make sure you tie tight as you do not want it to break open in pot. You only want the flavouring from the spice bag.

Cook stirring periodically until mixture comes to a rolling boil -- 10 minutes. Put into sterilized jars.