Best Coriander Relish William Recipes

Fresh Coriander Chutney image

Yield Serves 4

Number Of Ingredients 7

1 oz (25 g) fresh coriander leaves
2 tablespoons lime juice
1 fresh green chilli, halved and deseeded
1 clove garlic, peeled
1 level tablespoon natural yoghurt
½ level teaspoon golden caster sugar
salt and freshly milled black pepper

Steps:

To make the chutney, simply whiz everything together in a blender, then pour into a bowl and leave aside for 2-3 hours so the flavours develop.

Green Olive and Coriander Relish image

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 tablespoon coriander seeds
a 9 1/2-ounce jar green olives (about 2 cups), rinsed and pitted
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment

Steps:

In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

Corn Relish II image

Provided by Paula

Time 2h

Yield 112

Number Of Ingredients 11

8 ears corn, husked and cleaned
2 pounds tomatoes - peeled, seeded, and coarsely chopped
1 ½ cups chopped green bell peppers
¾ cup chopped red bell pepper
½ cucumber, chopped
1 cup chopped onion
1 cup white sugar
2 cups apple cider vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed

Steps:

Cut the corn from the cobs. Scrape the cobs with a large spoon to remove remaining juices.
In a large saucepan, mix the corn kernels and juice, tomatoes, green bell peppers, red bell peppers, cucumber and onion.
In a medium bowl, mix the sugar, apple cider vinegar, salt, celery seed and mustard seed. Pour into the saucepan over vegetable mixture. Bring to a boil, then simmer 1 hour.
Transfer the finished relish to sterile jars. Refrigerate until serving.

Nutrition Facts : Calories 16.5 calories, Carbohydrate 3.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 64.1 mg, Sugar 2.4 g