The recipes range from blueberry to lime-coconut to dried fruit chutneys, and from jalapeño to carrot-ginger to zucchini relishes. They complement vegetables, fish, meat, or poultry, whether grilled or cooked, as well as robust cow's milk or goat cheese. Accompanying these are fine additions like mustard raisins, saffron pears, and citrus zest in orange-vanilla syrup, which elevate any menu and turn every bite into a sensation. Each recipe includes a list of suggestions for what the chutney or relish pairs best with. Additionally, there are fresh variations available for when chutneys or relishes should not be canned, but instead transformed into a refined salsa, a delicate salad, or an exciting vegetable dish through an expanded or altered combination of ingredients.