Relishes, chutneys & pickles

Sometimes, these condiments can be quite simple: cucumber wedges seasoned quickly with salt, pepper, cayenne and lemon juice or chopped-up onions and tomatoes. At other times we can serve pickles that have taken weeks or months to mature. Some condiments, such as the Fresh green coriander chutney or the Gujarati carrot salad should be eaten up within forty-eight hours. Others, such as the Apple, peach & apricot chutney and the Cauliflower & white radish pickle may be kept for a year.