78 relish recipes

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

Apple-cranberry chutney simmers Rome apples with tart cranberries, golden raisins, orange zest, and warm spices, then gets pulsed in the food processor for a chunky-smooth holiday condiment.

Creamy Southern coleslaw with buttermilk ranch dressing, apple cider vinegar, celery seeds, and whole mustard seeds. Make it ahead and let it marinate overnight for the best flavor.

No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.

Mango papaya chutney simmers ripe tropical fruit with apple cider vinegar, brown sugar, fresh ginger, garlic, chili, raisins, and allspice for a tangy-sweet condiment that pairs with curries, cheese, or grilled meats.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

This delicious BLT potato salad has all the right flavour and texture. Nobody could resist this tasty salad.

Turn a potato into a full blown sandwich by stuffing it into this SPUDWICH!

Italian sweet-pickled cauliflower (cavolfiore in agrodolce) with blanched florets and onions jarred in a spiced white wine vinegar syrup with mustard seeds, cinnamon, and cloves. Ready in a week, keeps all year.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Robb's creamy Southern coleslaw tossed in buttermilk ranch, apple cider vinegar, whole mustard seeds, and celery seeds. Best when chilled overnight for a tangy, crunchy BBQ side.

Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.

Homemade beet horseradish with fresh grated beets and horseradish in a sweet vinegar brine. A fiery, vibrant condiment for roast beef, gefilte fish, or your holiday table.

Here's a sweet chutney that has a lot of flavor and is perfect for flat breads.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.