Ginger Relish
June 26th, 2008 filed under Chutneys / Pickles, VeganGinger relish is very handy to have in your refrigerator for spicing up many different dishes.
Ingredients:
- 1/4 cup finely chopped ginger
- 4 green chilies
- 1 teaspoon salt
- 2 tablespoon lemon juice
Method
- Cut the green chilies lengthwise (remove the seeds if you like mild).
- Chop the green chilies to match the size of the chopped ginger.
- Mix ginger, chili, salt and lemon juice together and store in glass jar.
- Before serving refrigerate the relish for 24 hours.
- Relish can be refrigerated for about 2 weeks. Note: after a couple of days the green chilies will fade in color and will become milder in taste.
Variations
Thinly slice the green chilies and ginger about 1 inch lengthwise and mix with salt and lemon juice.
Serving suggestions
- Mix the chopped relish with cream cheese and use as a sandwich spread.
- Lightly spread between grilled cheese sandwiches.
- Sprinkle over any chat.
- Use sliced relish to garnish any dal, rice, subji with gravy.
- The relishes’ juice can be mixed with olive oil to make a salad dressing.


Manjula, I really love your recipes. It’s such a joy to watch you. Thank you very much. Peace and blessings.
Manjula Jain, thank you so much for your enjoyable demonstrations. I’ve made the tomato chutney after watching your video. Now I’m ready to try the ginger relish (that can be kept for more than a day.) ~ chana
your recipes are simple and awesome thank you aunty
Wow! I love your website. I have been afraid to try cooking Indian food as the ingredients are new to me but now I want to cook EVERYTHING. Thank you so much for your easy to follow videos.