198 condiment recipes

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Fresh mango salsa with ginger, habanero, brown sugar, garlic, cloves, and soy sauce. A sweet-hot tropical condiment for grilled fish, chicken, or tacos.

Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.

Thai cucumber pickles, a quick sweet-sour-spicy side of sliced cucumber, red chiles, onion, and cilantro in a red wine vinegar brine. Five-minute condiment.

Sweet-tangy peach chutney with shallots, golden raisins, ginger, and cinnamon simmered in cider vinegar and brown sugar. Makes 3 cups of versatile condiment for grilled meats, cheese boards, or fish.

Spiced apple ketchup made with unsweetened applesauce, vinegar, and warm spices like ginger, cinnamon, and cloves for a tangy condiment perfect with pork or chicken.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Florida fruit salsa with fresh mango, pineapple, peaches, dates, and hot salsa blended with cilantro and garlic. A sweet-heat condiment for grilled fish, chicken, or pork.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Pear relish cooked slow with brown sugar, raisins, onions, and vinegar until thick and jammy. A sweet-tangy condiment perfect for cheese boards, pork, or holiday gifting.

Vietnamese Buddhist peanut dipping sauce made with tuong (fermented soybean paste), roasted peanuts, and sugar. A 10-minute vegan condiment for spring rolls and fresh vegetables.