During the brief rhubarb season, put up some rhubarb apricot chutney to serve with your favorite Indian dishes for the rest of the year.
It couldn't be easier to make a batch of caramelized onions -- get our your crockpot, and let it do the work.
Make chutney from any red or green tomatoes you find in the market (they don't even have to be ripe), and apples. The combination will be welcome on your Thanksgiving table, or in sandwiches with leftover turkey.
Put up some apple-blueberry chutney in the summer, and it will be perfect for Thanksgiving.
Watermelon and mango salsa, with tomatoes and lime, perk up any dish of rice and beans.
Mild salmon loves the briny contrast with olives and capers in this relish topping.
If you're lucky enough to find nectarines in winter, make this vegan and gluten-free salsa fresca.