Fields of Greens: Chutneys, Relishes, and Condiments

These selections provided bursts of flavor to accompany other dishes in this cookbook. The Apricot, Pineapple, and Mango-Papaya Chutneys served as accents to my favorite curry dishes. The Sweet and Sour Pearl Onions and Pickled Red Onions perked up a couple of guest meals. The Cranberry-Pear Relish may become a staple of our Thanksgiving feasts. And we loved using Fire-Dried Pecans as a salad condiment.

mandarin orange chutney
Mandarin Orange Chutney
cucumbers with yogurt and mint
Cucumbers with Yogurt and Mint
lemongrass cucumbers
Lemongrass Cucumbers
lemongrass vinegar
Lemongrass Vinegar
sweet and sour pearl onions
Sweet and Sour Pearl Onions
pickled red onions
Pickled Red Onions
cranberry-pear relish
Cranberry-Pear Relish
fire-dried pecans
Fire-Dried Pecans

Note: We used Spicy Peanuts as a topping for the Chinese Noodle Salad.