Get Cooking: Chutney, Relish, and Salsa

This food-processor relish gets much of its body from slivered almonds and green olives, but the flavor comes from fresh orange (zest and juice) and mint. This relish provides a trifecta of flavor: brininess, richness, and sweetness. Pair it with fish of all types or even poultry.

Directions:

Pulse ½ cup toasted slivered almonds, ½ cup pitted and coarsely chopped green olives, 1 minced garlic clove, and 1 teaspoon grated orange zest in food processor until nuts and olives are finely chopped, 10 to 12 pulses. Transfer to bowl and stir in ¼ cup orange juice, ¼ cup extra-virgin olive oil, ¼ cup minced fresh mint, and 2 teaspoons white wine vinegar. Season with salt and cayenne to taste. (Relish can be refrigerated for up to 2 days.)

Chutney is all about a spectrum of flavors—sweet, savory, spicy, and bitter. Here, we speed up the process by turning to the microwave. By microwaving in stages, we got layers of flavor—first the aromatics and spices and then the fruit and juice. A splash of vinegar and sugar rounds out and balances the flavor. Pair this with pork or chicken.

Directions:

Combine 1 tablespoon vegetable oil, 1 minced shallot, 2 minced garlic cloves, 2 teaspoons grated fresh ginger, ¼ teaspoon salt, and ⅛ teaspoon red pepper flakes in medium bowl. Microwave, uncovered, until the shallot has softened, about 1 minute. Stir 3 cups thawed frozen peaches cut into 1/2-inch pieces, ¼ cup packed light brown sugar, and 3 tablespoons apple cider vinegar into shallot mixture. Microwave until peaches have softened and liquid is thick and syrupy, about 8 minutes, stirring once halfway through cooking. Stir in ¼ cup chopped crystallized ginger, cool to room temperature, and then refrigerate until chilled. Stir in 1 tablespoon chopped fresh mint and serve.

This easy, "combine everything in a bowl" salsa brings sweet mango, tart lime juice, and spicy minced jalapeño together in perfect harmony. Feel free to adjust the salsa's heat level by adding the reserved jalapeño seeds. Pair this salsa with fish of all types, poultry, or pork.

Directions:

Combine 1 mango, peeled, pitted, and cut into 1/4-inch pieces; 1 minced shallot; 3 tablespoons lime juice; 2 tablespoons chopped fresh mint; 1 jalapeño chile, stemmed, seeds reserved, and minced; 1 tablespoons extra-virgin olive oil, 1 minced garlic clove, and ½ teaspoon salt together in a medium bowl. Serve.