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Stonewall Kitchen Relish and Chutney

Spicy Corn Relish

Sweet and spicy Zesty and delicious, the perfect topping. Stonewall Kitchen's Southwestern inspired Spicy Corn Relish will add a nice kick to your forays into Mexican and TexMex cuisine. Spice up a plate of nachos, load onto fish tacos or use as an accompaniment with your highly acclaimed chili. You may even want to turn it up a notch for your next playoff party.A perfect complement to grilled hamburgers, fish or chicken. Great with crisp tortilla chips. 16oz.

Farmhouse Red Relish

The perfect BBQ awaits A balance of hot and sweet. Liven up the condiment tray and offer your guests Stonewall Kitchen Farmhouse Red Relish. The sweet fresh goodness of red cherry peppers provide an ideal kick of heat to liven up burgers, while the mellow onions and red bell peppers offer the perfect balance in a perfect condiment.. 16oz.

Cranberry Pomegranate Chutney

Add a spoonful of cranberries and pomegranates The good-for-you fruits liven up this chutney The addition of pomegranate to this cranberry chutney gives it a whole new dimension in flavor. Herbs and spices blend perfectly to create a chutney that is wonderful served with chicken or pork and really livens up a classic chicken salad recipe. 7.5oz

Major Grey's Chutney

A true culinary classic A Stonewall Kitchen twist on an original. The gold standard of all chutneys, based on the British influence of bringing chutney back to Europe from mythical Major Grey's journeys abroad in Indian, South Africa and the Caribbean. We at Stonewall created our own take on Major Grey's (Major Jon and Jim's?) by combining nothing but all natural ingredients including plenty of mangos and red peppers, without the use of pirates. 8.5 oz.

Apple Cranberry Chutney

Turn simple into sensational The traditional mix of sweet and savory. Chutney, a relish originated in Indian where the tradition of mixing variations of spices, fruits and vegetables became regional delicacies. Now a Stonewall Kitchen specialty our chutneys respect the age-old collaboration between sweet and savory. Our top-selling Apple Cranberry Chutney is full of apples, tart cranberries and loaded with herbs and spices; goes great with spicy meals and seasoned meats.. 8.5oz

Mango Chutney

From Mumbai to Maine Everyone's Favorite Fruit Chutney, Mango Chutney. Stonewall Kitchen Mango Chutney is a blend of fresh mangos with delectable and complementary spices to bring a bit of island flare to your grilled fish and meats 8.5oz

Farmhouse Green Relish

Perfect topping for your dogs Excellent on just about anything grilled. Sometimes you just want a good hot dog; the kind that reminds you of an afternoon at the ballpark or that infamous roadside shack you found meandering one Sunday afternoon. Turn on the grill because Stonewall Kitchen Farmhouse Green Relish is just what you'll want to top that perfect dog off. A taste reminiscent of fresh relish straight from the farm. 16oz

Goat Cheese and Green Chile Quesadillas

Ingredients
1 package small flour tortillas (8 to package)
3 oz. mild soft goat cheese
6 oz. Monterey cheese or queso fresco, shredded or crumbled
1 can chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa
2 scallions, finely chopped
1/2 cup cilantro leaves
2 Tablespoons finely chopped pickled jalapenos (optional)
2 Tablespoons vegetable oil
1 8 oz. container sour cream (garnish)
salt and pepper to taste
1 jar Stonewall Kitchen Spicy Corn Relish

Directions Grill tortillas on a hot grill until golden on each side, or heat a sauté pan lightly greased over medium-high heat. Add a tortilla cooking it on each side until golden. Repeat for remaining tortillas. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray. Arrange two tortillas on each pan side by side. Sprinkle 1/8th of the Monterey jack cheese or queso fresco over each tortilla. Dot each tortilla with 1/4th of the goat cheese, top with 1/8th of the Monterey jack or queso fresco, sprinkle with 1/4th of the green chilies, Stonewall Kitchen Spicy Corn Relish, cilantro, jalapenos and scallions. Top with the remaining tortillas, pressing down on the filling to adhere. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted. Remove from the oven and allow them to sit for a few minutes to cool. Cut the quesadillas into six pieces with a pizza cutter or kitchen scissors. Garnish the wedges with a spoonful of the Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Corn Relish for dipping.

Major Grey Baked Brie Recipe

Ingredients
1 sheet Pepperidge Farm® Frozen Puff Pastry, thawed
1/4 cup Stonewall Kitchen Major Grey's Chutney
1 5" wheel of Brie
1 egg white
1 tsp. Water

Directions
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Flour a surface and roll the dough into a 13" square and place onto the prepared baking sheet. Cut through the skin of the Brie by running a knife around the top ¼-inch in from the edge. Gently remove the skin forming a shallow cup to hold the chutney. Place the Brie in the center of the pastry. Spoon 1/4 cup of Stonewall Kitchen Major Grey's Chutney over the Brie. Forming a bag bring the sides of the pastry up to the center top of the Brie round. Trim off any excess. Carefully press the dough onto the Brie and pinch tightly at the top to seal. Whisk together the egg white and water. Brush over the entire bag. Bake 25-30 minutes until the dough is golden brown. Cool and serve with French bread toasts, sliced apples and crackers.

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