In pursuit of a healthier and tastier burger, it will serve us well to step away from the processed and mass-produced shop bought relishes, and head towards the fresh fruit and veg aisle – your body and taste buds will thank you for it later… Don’t panic, you can still get that dirty burger hit by fooling your brain with a couple of neat sweet tricks!
Recipes for relish usually call for lots of refined sugar; this version uses a smaller quantity of unrefined coconut sugar, relying on fresh mango for the rest of the sweetness, giving it a bigger nutritional boost alongside all the other fresh ingredients used. I promise you that your brain will not know the difference, but your body will, in a good way.
I plan to try this recipe with less and less coconut sugar and with more fruit, aiming for a sugar-free version whilst maintaining that same level of satisfaction that we often crave in a burger experience – sure, I regularly make burgers with fresh raw salsas that contain no sweeteners at all, and I thoroughly enjoy them, but the aim here is to replicate that particular kind of relish that we have all enjoyed in a dirty burger experience.
I use this relish as part of my Nutty Tofu Burger recipe as well as in my Portabello Mushroom and Aubergine Stack (pictured above), both of which I will link here soon. It can also be used in the same way as a chutney, is delicious in sandwiches, wraps and sits well on the side of a big salad plate…. Or, like me, you can just eat it straight from the jar!