Exotic Sauces: Relishes and Chutneys

For the peppermint and ginger chutney: Rinse the mint, shake dry, pluck the leaves from the stems and finely chop. Rinse the chile, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Stir everything together and add theh vinegar, salt and sugar. Drain the ginger plums well and very finely chop. Add the fresh ginger to the mint mixture mix and let stand 10 minutes. Meanwhile, peel the garlic and shallots and very finely chop. Stir into the chutney, season to taste and serve with poultry, rabbit or lamb.

For the papaya relish: Halve the papaya, remove the seeds and peel. Peel the onion. Finely chop the onion with the papaya. Rinse the chiles, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Stir the lime juice into the papaya mixture and season with cilantro. Serve with poultry and veal.

For the coriander-mint relish: Rinse the chile pepper, cut in half lengthwise, remove the seeds, remove the white membranes and finely chop. Mix together with 1 tablespoon cilantro, lemon juice and 2 tablespoons water in a blender and puree vigorously. Add the remaining ingredients except the yogurt and 2 tablespoons cilantro gradually, creating a very fine puree. Mix in the yogurt and remaining cilantro, and season to taste at least 30 minutes before serving. Serve cold with poultry, lamb and beef.