Relishes

The British created an empire, invented the sandwich and gave us relish.

Starting as Piccalilli and credited to a recipe created by Lord Kilmory in 1694, that has to do with Pickle Lila, an Indian Pickle, relishes have been absorbed into the global culinary lexicon.

I first experienced relishes when I was sent to England at the age of 17 to complete my high school. I lived in a rented room in a family home who took in students for additional income. Dinner with my very kind English family included dishes like baked beans on toast or sausages and mash. All a far cry from the exotic diet of Middle Eastern stews, grills and rich rice dishes I grew up with in Cairo. That was OK because at 17, quantity of food was far more important than quality.

Mondays we had “leftovers”, a new term for me that I quickly learned was leftover meat from the Sunday Roast usually served cold with a salad. One regular item that did catch my attention was a relish that always accompanied cold meats. Sometimes it was piccalilli, other times it was a chopped pickles in malt vinegar or some kind of chutney that always provided a welcome spice to otherwise bland tasting dishes. I was hooked and to this day whenever I have grilled meat or poultry or have a ham or cheese sandwich, I always have a generous scoop of some kind of relish.

Things have progressed since the early days of piccalilli and chutney imports from far flung ex British Colonies. (Don’t get me wrong, they are delicious and I get quite agitated if I do not have jars of Lime Pickle and Sweet Mango Chutney in my fridge). We now have a wider choice and can rustle up some exotic concoctions in our own kitchen in a matter of minutes.

The principle remains that whether you are fixing a dinner for yourself, for two or twenty, a relish is a quick and easy way to add an exotic flavor to grilled meat and poultry dishes.

Here are some recipes you will enjoy.

Thank you Lord Kilmory.

Green Mango and Mint Relish see recipe

This is a delightful and fresh relish that pairs well with poultry and sea food. It is also the best way you can use green (raw mangos) that seems to be the norm these days when you buy mangoes (or any fruit) from supermarkets.

The raw taste mellows when the mangoes have had a little time to absorb the lemon dressing and you get a complex flavor from the mint, onions and mangoes and a satisfying crunch.

Date and Pine Nuts Relish see recipe