Salsa mish mish from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 271) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cider vinegar for white wine vinegar.

  • hillsboroks on July 24, 2016

    Last winter I put a note on my July calendar to make this when the apricots were ripe in our area. I am so glad that I did! Like Emily Hope said in her note I also left out the cilantro and processed the 8 4 oz. jars in a water bath canner. I put them in for 10 minutes and they all sealed beautifully. I put a note on each label to "Add fresh cilantro" to remind me and anyone else lucky enough to get a jar of this to put a bit of cilantro in when serving.

  • Emily Hope on July 05, 2014

    A nice variation on apricot chutney, I think this will be an excellent complement to pork or chicken. The spicing is nice, though a little cardamom goes a long way for me so I halved it and that seemed about right. I barely eked out three half pint jars. I omitted the optional cilantro since I was processing in a water bath, but I may stir some in when serving it.

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