The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Oct. 29, 2009
This was great with Brie and crackers. It has just enough of kick!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 11, 2009
Everyone, I mean everyone, loves this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Sep. 4, 2009
excellent with cream cheese and bagels . Also as a side dish with Mexican Bean Dip Yummo.Some people seem to have trouble with thickening this dish . Be patient . You can start it at a low boil and reduce the heat as it thickens . Be sure to keep stirring it towards the end . I have gotten it to an almost Jelly consistency .I have made this many times and never had a problem getting to the thickness that I wanted .
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 1, 2009
Yummy! I measured the red pepper flakes generously, and this was the perfect blend of sweet and spicy. Very good with crackers and cream cheese. It was a little on the runny side, though, so next time (there will definitely be a next time) I may add a little corn starch.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 25, 2009
I made this one, the brown sauce, and the green sauce just like what we get in the Indian restaurants. This red Indian Relish is very good...you do need to add some corn starch as other suggested to thicken it up a little in the end. I halved all the ingredients and used 1/2 heaping teaspoon of the red pepper flakes. 3/4 of a teaspoon might have been good too. This one's a keeper 8-7-0...made it again and made the mistake of forgetting to turn the heat down to simmer....the sauce was almost caramelized before my husband mentioned I had something going on the stove...duh!! It still tasted fine though.
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Cooking Level: Expert

Home Town: Clearwater, Florida, USA
Living In: Longwood, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 4, 2009
I made the recipe as directed.After four hours,I tasted it with crackers & cream cheese.My mouth was soooo happy! My dauhter-in-law visited and took some home.An hour later a friend came over, loved it and took the recipe home.My husband is now home and we can't stop eating it..The flavors are perfect.I wonder what it would taste like on a chunk of grilled or baked cod ? Thank You
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JO

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jul. 1, 2009
Fantastic!! Reduced the vinegar and sugar to 3/4 cup as suggested by other reviewers and cooked for 45 min instead of 30 to thicken it, after it was refrigerated for 4 hours it was a perfect relish!!! Served this with cream cheese and crackers and have topped burgers with it! Outstanding!!!!
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GMW

Cooking Level: Intermediate

Living In: Midwest City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 15, 2009
This is somewhat of a misnomer - there isn't really anything "indian" about it - but it is amazing - we had it in hamburgers, hot dogs, on cream cheese & crackers, even with fresh pineapples - and it was great everywhere we used it!! I did have problems with it not thickening - but that was easily fixed by adding some cornstarch in water as suggested by other reviewers. And i have to admit that i had to change things quite a bit to suit what i had on hand - substituting celery for onion, rice vinegar for white wine vinegar and chopped fresh thai chili peppers for the crushed chili pepper flakes - but it was still awesome!!
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Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 1, 2009
This is a really great recipe. My husband LOVES relishes on sandwiches with cheese and has begged me to ALWAYS keep this one in the fridge for him. But he eats it faster than I can keep it made! Going to have to make a huge batch and try canning it. It's great over cream cheese too. I reduce the vinegar and sugar amounts to 3/4 cups each and have made this several times now. Thanks for making my husband think I'm amazing! He says it's better than any storebought, fancy relish or chutney that he's ever had! I too love it with the cream cheese and crackers, it's wonderful! (Though I have to admit that I'm not sure what makes it Indian . . . no matter, it's great!)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 10, 2009
The recipe is amazingly simple and delicious as written. It also adapts well to variations. I've added such things as minced jalapeno, minced garlic, candied ginger, a bit of cayenne to up the heat, toasted and ground cumin, and the flavor shifts slightly to accommodate but remains fabulous. Thank you for an incredible appetizer recipe!
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Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: May 2, 2009
Served on top of cream cheese, per everyone's suggestion. Used cornstarch to thicken at the end. Everyone loved it and polished it all off. Will def. make again.
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Cooking Level: Beginning

Living In: New York, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 28, 2009
Good flavor. It's a sweet and sour Indian relish. About my only complaint is that there needs to be a more detailed warning about cooking time. "Simmer for 30 minutes" doesn't take into account the temperature control issue. It will basically go from syrup to congealed "candy" in about 30 seconds, so after 15 minutes of simmer you have to stay at the pot constantly. DO NOT leave it alone on a timer!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Apr. 25, 2009
This is amazing! Great sweet hot flavor and was a hit when I took it to work. I highly recommend adding some cornstarch to thicken it at the end. I also reduced the amount of vinegar and sugar. Must serve it by spreading some cream cheese on a plate and then spreading the relish on top. Very pretty too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Mar. 31, 2009
Very easy to make, easy to variate, and soooo delicious. I used Splenda instead of sugar, for my diabtetic friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 24, 2008
This is delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 18, 2008
This dip is excellent! I had this served over cream cheese with crackers, and it was wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Aug. 17, 2008
I've made this several times with rave reviews. While still warm I add 8oz of cream cheese. This weekend I made it for the Bishop when he came to visit our parish and he commented on how wonderful it is. Thanks for sharing.
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Cooking Level: Expert

Home Town: Byron Center, Michigan, USA
Living In: Kentwood, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 27, 2008
The beautiful red color of this dish makes this a perfect Christmas appetizer. The relish, almost like candy, is paired well with the cream cheese. I used my stick blender to puree the relish and had no problems with it being runny. I made the recipe as written and enjoyed the hot bite. This sauce would also make a very good sweet and sour pork or shrimp dish.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 23, 2008
I have made this recipe several times now and people just love it. I have reduece the amount of sugar and vinegar to 3/4 cup each. Still a little runny, but I just drain it slightly before serving. Anyways, like I said everyone has loved it and there is none left at the end of the evening.
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Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Jun. 13, 2008
Simply delicious! I make it all the time for an appetizer for dinner parties. It's great spread on naan.
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