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
- 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 amazon.com.