52 condiment recipes

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Add more toppings to your burger with this sweet and delicious condiment made from bell peppers.

Hot and spicy chili sauce made from ripe tomatoes, onions, curry powder, ginger, and nutmeg simmered with apple cider vinegar. A homemade Indian-spiced condiment for canning.

Sweet hamburger relish stirs together bottled chili sauce, sweet pickle relish, cayenne, and a pinch of cinnamon for a homemade burger condiment. No cooking, no canning, ready in five minutes.

Pickled bell pepper strips preserved in a sweet vinegar brine with garlic and pickling salt. Home canning recipe for crunchy, sweet-tart pepper pickles. Perfect for sandwiches, charcuterie, or condiments.

Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Crisp, colorful Chinese pickled vegetables in sweet-sour brine. Carrots, radish, cucumber, and peppers ferment for a week to create the perfect tangy condiment.

Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

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.

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.

Plum relish slow-cooks plums with apples, onions, vinegar, brown sugar, ginger, and cloves into a thick sweet-spicy condiment. Big-batch chutney for cheese boards and roasts.