Meals with a relish, chutney or sauce

Relishes, chutneys and sauces are meant to accompany your main meal. They provide pleasant texture and piquant flavour that is intended to uplift whatever you are having as that main dish. Every culture has developed its own range of relishes and sauces to perform this vital role at the table. Of course some meals go better with a relish than others, so here are some delicious meal ideas and relishes or sauces to go with them: Fritters with Beetroot Relish; Burgers with Coconut Dijonnaise; Mango Curry with Chilli Chutney; Chopped Chicken Salad with Smoky Brain-Boosting Mayo; Potato Tikka Masala with Raita; and a Grazing Board with Tomato Chutney.

Beetroot Relish for Fritters Recipe / Jacqueline Alwill

If you’re a fritter lover, then this beetroot relish is definitely going to up your fritter game. Make it in advance so it’s ready for your next breakfast or brunch. Plus, this recipe stores well in the fridge for a month.

Makes: 1½ cups

2 tbsp extra-virgin olive oil ½ medium brown onion, peeled & grated 1 beetroot, peeled & grated 1 medium red apple, cored & grated 1 tsp mustard seeds 1 tbsp chopped fresh dill 2 tbsp maple syrup 2 tsp apple-cider vinegar

Place olive oil and onion in small saucepan, cover and cook for 3–4 mins.

Add remaining ingredients. Bring to boil, reduce heat and simmer for 30 mins.

Cool completely and serve with your favourite fritters.

Tomato Chutney for Grazing Boards Recipe / Jacqueline Alwill

The concept of chutney is often placed in the time-consuming “too hard” basket but this really isn’t the case. If you have some tomatoes and an apple on hand, you can more or less whip together a quick and juicy chutney for grazing boards, meats, burgers and sandwiches in no time. I love serving ours with haloumi, rocket and flatbread for a fabulous starting platter to share with friends.

Makes: 1½ cups

1 tsp extra-virgin olive oil ½ medium brown onion, peeled & finely diced 1½ cup coconut or rapadura sugar

500g tomatoes, diced ½ tsp mustard seeds ¼ cup apple-cider vinegar 1 red apple, cored & diced 100g sultanas

Place oil and onion in small saucepan, cover with lid and sauté for 3–4 mins.

Add remaining ingredients, bring to boil, then reduce heat to simmer for 45-60 mins.