Spicy Yellow Squash Fig Chutnish

This is part relish, part chutney, all delicious! So far, I’ve slathered it on turkey burgers and sauteed lamb cutlets in it, and it’s gone incredibly with both. This is a great way to use up oddball veggies from your garden. Store in a clean glass jar in the fridge for up to 1 week.

Step: 1

Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.

Step: 2

Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.

Step: 3

Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.

Per Serving: 36 calories; protein 0.6g; carbohydrates 5.9g; fat 1.3g; cholesterol 3.3mg; sodium 22.2mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do double-duty .