A Charoset-inspired sweet relish

By • August 25, 2010 • 3 Comments



Author Notes: For 8 years I celebrated wonderful Jewish holidays as a guest with several orthodox families in town. Two of my favorite times included Rosh Hashanah, the Jewish New Year, and Tu B'Shevat, the birthday of the tree when the sap first begins to run in the new year. I also enjoyed learning from them about charoset, symbolic with the Passover seder and typically including grated apple, spices, and honey, but can include pomegranates and figs instead. Inspired by less traditional combinations, I am offering a fresh relish on the sweet side. Sagegreen

Serves 4

  • 1 cup fresh black mission figs, cut into sixteenths
  • 1/4 cup pinion pine nuts (or toasted chopped almonds)
  • 2 tablespoons chopped chestnuts, roasted and peeled, fresh or packaged
  • 1/4 cup diced pluots, 1/2 inch big pieces
  • 1 tablespoon yellow raisins
  • 1 tablespoon poppy seeds
  • 1 carrot, grated
  • 2 tablespoons chopped red onion
  • 1 tablespoon fresh ginger, grated
  • grated zest of an orange
  • dash fresh milled nutmeg
  • acacia honey to bind
  • splash of brandy or wine white, optional
  • 1 tablespoon fresh orange juice
  1. Assemble the ingredients up to the honey. Add the orange juice and optional brandy. Then add just enough honey to bind. Chill and serve.
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Tags: chestnuts, Mission figs, pluots, sweet

Comments (3) Questions (0)

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about 4 years ago Sagegreen

The photos I just uploaded show this also as a salad, using larger cuts of the fruits. Smaller cuts render this more of a relish. I have added some blueberries and pecans in some of these versions.

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great recipe. Definitely going to try this one. Not sure if I can get chestnuts at this time of year. Do you use fresh ones and if so, do you roast them first? Not even sure I can get the processed kind . . . . perhaps you can suggest what to use instead. Thanks! ;o)

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about 4 years ago Sagegreen

Thanks. I love roasting fresh chestnuts, including chinese chestnuts which we also have here. But I used what I just found at my mideastern grocery- roasted whole shelled and ready to eat chestnuts from Imperial Nuts, no preservatives, no artificial colors! And they are pretty good. You refrigerate after opening, so I was looking for places to use them up. You can vary the ingredients to your liking since this does not need to be exacting. I use as little honey as possible.