Delicious Condiment Recipes to Try Out During this Summer

by Rohit Bumrah Writter

While at home with some extra-time at hand, it is time to make some seasonal pickles and relishes. Chutneys and relishes can instantly transform any meal. You can make your very own preserves with seasonal summer ingredients. Indian summers witness a plethora of fresh and juicy fruits. This season yields the juiciest mangoes, litchis, guava, peaches, watermelon, cucumber, and much more. Raw mangoes can be used for making delicious preserves. Get your pickling jars, sterilize and get ready to prepare this delectable relish and preserve recipes made with kitchen staples:

Papaya & Raisin Chutney

Grate raw papaya and set aside. In a pan add some fennel seeds and the grated papaya. Add water, castor sugar, bay leaf, and raisins. Let it to gently simmer for 30 minutes till it thickens up. Let the chutney cool down completely before transferring in sterilized glass jars. Seal the jars and refrigerate. You can serve this chutney with the brown rice recipes like lemon rice or vegetable pulao. This chutney is also a great accompaniment with Indian style flatbreads.

Get full-bran brown rice from Daawat, the best brown rice brand in India. This rice is quick cooking and can be prepared in 15 minutes. Rinse the rice thoroughly and soak the brown rice in lukewarm water to get the maximum health benefits. You can also make sprouted rice with this brown rice.

Peach & Rosemary Preserve

Summer gets a bounty of local peaches from Shimla and adjacent Himachal regions. Start with slicing the peaches. Place the peaches in a pan and sprinkle some vanilla sugar. Add the fresh rosemary sprigs and honey. Set it in low heat to gently simmer. Cool the preserve before transferring in glass jam jars. Serve this jam on a piece of crusty sourdough bread and top with crumbled goat cheese.

Orange Chili Marmalade

Zest and juice three medium-sized oranges. In a saucepan add the orange juice, castor sugar, and lemon zest. De-seed and add one thinly sliced red chili. Set it on a gentle simmer for 20 minutes, until it thickens. There’s no need to add pectin or any other preservatives as orange has natural pectin. Cool the marmalede before transferring in glass jam containers. Serve it on sourdough toasts.

Sweet Mango Pickle

Grate raw totapuri mangoes and set it aside. In a pan sauté some fennel seeds, cumin seeds, coriander seeds until fragrant. Add the grated mango and sauté until tender. Add some castor sugar and water. Set it to a gentle simmer until it thickens. Transfer in sterilized jars and store in the refrigerator.

These pickles, chutney, and preserve recipes can turn a simple meal into a delicious one. Make a big batch and store in sterilized containers.