1.What actually is relish in culinary?
According to Brittanica encyclopedia relish is a vegetable  side  dish  that is  eaten in  small quantities with a blander main dish to pique the appetite by its contrasting texture and spicy or piquant taste. 
Relishes are frequently finely cut vegetables or fruit in sour, sweet-sour, or spicy sauce

a)..something savory or appetizing added to a meal, as pickles or olives.
b)..a sweet pickle made of various vegetables, usually chopped or minced.
c)..an appetizer or hors d'oeuvre

The Indonesian and Malaysian sambal, Indian/ Punjabi chutney, achar,  andraita, and Korean  kimchi. Lombardy in Italy, specializes   in “mostarda di frutta”, a melange of fruits preserved in a sweet syrup,  sharp with mustard. In the United States (Pennsylvania German)  cuisine "seven sweets and seven sours".
2. Tip some great relish ingredients- Pickles fruits and vegetables, spices and condiments, onions, beets, crabapples, watermelon rind, nuts, pineapple and herbs…with pickled baby gherkins, my top favorite.
3. What is sundried tomatoes? Ripe tomatoes are placed in the sun to remove  their water content. The larger tomatoes can lose up to 93% water during the process. As a result, it takes about 8 to 14 kilos of fresh tomatoes to make a single kilo of sun-dried tomatoes. Sundried  tomato fruits still keep their nutritional values. Tomatoes are high in lycopene, anti-oxidants and vitamin C. They are low in sodium, fat and calories.

8 pieces packed sundried tomatoes (cut into smaller pieces)
4 tbsp golden/ purple  raisins
3 or 4 tbsp minced pickled gherkins
2 tbsp minced fresh coriander
¼ cube or 1 tsp anchovies powder
6  tbsp boiled red beans
1 clove garlic
3 tbsp almond slices
1 tbsp crushed black pepper (optional)
3 tbsp extra virgin olive oil
½ lemon (extract juice)
Sal and pepper
In a mixing bowl, put in olive oil, lemon juice, black pepper, salt,, pepper, minced garlic, coriander and anchovies and mix well.
Finally, add all the other ingredients.. A relish for your dish or casserole

4. What is sulfite in food and how to detoxify?  Sulfites are a type of preservative commonly added to prepared food. An excellent source of the trace mineral, an intergral component, molybdenum, can detoxify sulfites.
1 cup of cooked kidney beans contain 177% of daily requirement of molybdenum. So, you would need half cup daily.

5. Any other great tip on cooking/ eating kidney beans? 1 cup cooked kidney beans contain 18% of daily requirement of thiamine, a synthesis for acetycholine.
Acetycholine is for  memory / retention power, not senile/ prevent Alzheimer’s disease.

6. Are kidney beans toxic, how to remove this? Kidney beans, are toxic  if not put at boiling point for 10 minutes at least.. These beans takes longer than 10 minutes to get cooked and soften, making  it  safe to eat.

7. What pairs best with kidney beans? Kidney beans are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods in which they are cooked with.

8. How to shorten cooking time for kidney beans and make them easier to digest? Kidney beans should be presoaked. There are two basic methods for presoaking. For each method, place the beans in a saucepan with two to three cups of water per 1 cup of beans.
Method 1- Heat the beans, when water starts to boil, leave for two minutes only, then take pan off the heat. Cover and allow to stand for two hours.
Method 2- Soak the beans in water for eight hours or overnight, placing the pan in the refrigerator, so that the beans will not ferment.
Before cooking the beans, drain the soaking liquid and rinse the beans with clean water.
Half cup each of cooked kidney beans, black beans and white beans
Combine all three to make a colorful three bean relish.
Mix with chopped zucchini, mint leaves  and scallions
Dress with olive oil, lemon juice, dried oregano, salt and black pepper.


9.Any quick Serving ideas? Serve cooked kidney beans over a piece of cornbread and top with grated cheese.

10. Other Serving idea? In a food processor or blender, combine cooked kidney beans with garlic, cumin and chili peppers for a delicious spread that can be used as a crudité dip or sandwich filling, with cheese added.

TIPS FROM PUBLISHED COMMENTS: see links in comment box. thank you.
1) From Jasna: " Beans in combination with corn (or rice) have complete protein (like meat), important for vegetarians. Love mashing it for dips!"

2) From Nava: "We need our relish with most of our meals Maznah, a little bit of sambal belacan, Indian pickles etc etc. In fact, these are always in the fridge and brought out as and when needed during our makan time.
That is a wonderful recipe you have shared and one more to be added to our meal. "

3) From Katrina: " Whenever I eat Indian/Mamak food - will go into their kitchen asking for chutney .
 I love to watch Korean dramas, they always mention Kimchis, must be their traditional dish - and looked delicious too!  Tks for all the tips.. very educational for me ".
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