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24876 recipes found
Mango Chutney
This mango chutney is excellent with pork or lamb. It's also a treat with peanut butter on bread.
Apricot Chutney
A simple South African recipe that uses apricot jam to create a lovely spiced chutney.
Real Indian Mango Chutney
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Peach Chutney
This peach chutney recipe with fresh peaches, raisins, and warm spices makes a sweet and spicy condiment. Great with Indian curry dishes, roast pork, or on cheese and crackers.
Tamarind Chutney
This spicy East Indian tamarind chutney has a delicious sweet and sour taste. Serve with samosas for dipping or use to add flavor to curries.
Apple and Tomato Chutney
Spicy and a sweet, this delicious chutney goes well with breads, cheeses and chicken!
Spicy Mango Relish
Just chop some fresh mango, add a few simple ingredients, and believe it or not, this spicy mango relish is done! Not only is this pretty, but it's versatile and delicious on so many things, from something as simple as tortilla chips to fancier things like seared prawns. You can't beat this sweet heat on spicy meat!
Festive Fresh Blueberry and Cranberry Relish
Holiday must. Super easy to prepare, 5 ingredient Fresh Blueberry Cranberry Relish. Everyone loves the blueberry twist and its beautiful on the table too. Make extra for leftovers and to put in beautiful jars as a holiday gift. Thankfully blueberries are readily available all winter long.
Haroset
A sweetly spiced apple combination that is a must at your Passover table.
Corn Relish III
I was doing some canning, and a friend shared this recipe with me. I added 1 clove of garlic and used less than 1 cup sugar because I'm diabetic. You need to make it to your taste.
Peach and Pepper Relish
Great on chicken, pork chops, or by the spoonful on a cracker with Brie.
Strachan Fresh Cranberry Orange Relish
A blend made by trial and error and that my husband won't let me play with anymore! This can easily be made a day or two ahead of serving to allow the flavors to meld. This is a great complement to roast poultry or pork and also makes a great topper on buttered biscuits or rolls.
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