Corn relish. Photo: bookgrl/ Flickr.

As you lug all of your fresh produce home, don't worry -- as always, we've got your back. Beyond the jump is an original recipe to use that corn, those peppers and those onions to make a quick, fresh corn relish.

This relish has a Southwestern twang, but it can accompany virtually anything coming off of your grill for Fourth of July barbecues, from juicy burgers and seared steaks to perfectly smoked chicken. And if the summer corn is too irresistible to resist buying a bushel, you can double the recipe and send some home with your guests.

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Chutney is becoming a more and more popular condiment, but most people don't know exactly what it is - in large part because there are so many different kinds of chutney available.

Chutney, in its basic form, is a condiment that contains fruit, vinegar, sugar and spices. It originated in India and was discovered by the Western world when British soldiers and colonists brought recipes back to England, along with other popular Indian foods, such as curries. It can be thick and chunky or smooth, and has a heat level that can range from very sweet to very spicy. The mixtures can be either cooked or uncooked and virtually all of them rely on the addition of chilies for heat. Mango chutney is probably the most popular variety, in part because mangoes are a popular fruit in India, but also because it was the first chutney that was widely available to Europeans.

Broadly, a chutney is basically a type of relish and there are really and endless number of variations that can be made on the theme, such as Fresh Peach Chutney, Melon Apple Chutney, Green Tomato Chutney and (of course) Mango Chutney.