I’ve been receiving a handful of assorted sweet peppers in my CSA basket the past few weeks. Not your typical large solid red, green, yellow, or orange bell peppers, but small, oddly shaped, multicolored peppers almost too pretty to eat. But of course I wasn’t going to let them go to waste, no matter how pretty they were. I just had to figure out how. I contemplated simply chopping them and freezing them for future use, but knowing myself I knew they’d likely sit in the freezer, completely forgotten until I randomly stumbled upon them while rifling through the freezer months later and decide I would never use them and throw them away. So freezing obviously wasn’t a good option.
It was then that I got this sudden bolt of inspiration… RELISH! The lady that I purchase pastured eggs from here locally once gave me a jar of sweet pepper relish she had made to thank me for always being a good customer. (She appreciates that I never complain about receiving medium sized eggs as opposed to large… hey, a pastured egg is a pastured egg right?!?!) This relish was a big hit in our house, especially among my husband. So I figured, with the abundance of peppers, that I would try to recreate it.
I’m aware that relish and chutney are different things, what with relish being made with cut up fruit or veggies and chutney made with whole fruit typically, but relish still reminds me of that line from New Girl about the mango chutney. You know, in the episode where Schmidt and Winston are trying to impress Cece. Cece reveals that she is from India and Schmidt rambles on about all the things he loves about India. “I love India. I love Slumdog. I love naan, pepper, Ben Kingsley. The stories of Rudyard Kipling. Respect for cows of course. I love the Taj Mahal, Deepak Chopra. Anyone named Patel. I love monsoons. Cobras in baskets. Naveen Andrews. I love mango chutney, really any kind of chutney…” Except he pronounces it like chut-e-ney. So great. And bell peppers are technically a fruit so this is kind of chut-e-ney-esque. So this recipe is for Schmidt and all the other chutney and relish lovers out there!
- 1 lb assorted sweet peppers
- 1 small sweet onion
- 1 cup vinegar (white or apple cider or a combination of the two)
- ½ cup water
- ½ cup evaporated cane juice (honey likely would work as well)
- 1 tsp salt
- ½ tsp mustard powder
- ¼ tsp celery salt
- Add all ingredients to a large pot
- Bring to a boil over medium heat and continue to boil for 30-35 minutes until most of the liquid has evaporated
- Taste and add more seasoning if desired
- Let cool and then pour into a jar and refrigerate
Enjoy this on plantain chips or other crackers, with scrambled eggs, or, if you’re like my husband, with cream cheese on toast (we’re still working on reducing the bread in his diet…baby steps!).
In vibrant health,