Psychedelic Hot Dog Relish

  • Yield 2 cups

Mango chutney and curry powder enliven traditional pickle relish


1 cup pickle relish
3/4 cup hot mango chutney, preferably Patak
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1 teaspoon curry powder


  1. Drain the pickle relish and place it in a large bowl. Pulse the chutney in a food processor or dice it by hand. Add the chutney, bell pepper, and curry powder to the pickle relish and stir to mix. The relish can be refrigerated, covered, for 1 month.

Reprinted from The Truck Food Cookbook with permission of Workman Publishing Company. Available for purchase at 



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