138 condiment recipes

Make your own apple butter using your slow cooker.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

From the Castle Restaurant (Olean, NY) (now out of business). A copycat simplified home cook version that's easy to make.

It's hard to believe a handful of spinach with a few simple ingredients can turn into something very special. You might want to make a double batch.

This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Baby corn relish is an Asian-style sauce of sesame oil, ginger, shallot, chili, soy, and oyster sauce, reduced to a punchy condiment for stir-fries, dumplings, or grilled vegetables.

Homemade Thai green curry paste blitzed from fresh jalapenos, Hawaiian chilies, lemongrass, cilantro, garlic, shallots, and shrimp paste. A fiery, fragrant base that runs circles around any jarred version.

Condimento Pugliese: roasted red pepper spread with olive oil and red pepper flakes. A chunky Italian condiment for crostini, pasta, or bruschetta. Five ingredients, no cook.

Fresh papaya relish with red onion, bell pepper, chile, lime juice, and mint. A bright, vegan condiment for grilled fish, tacos, or chicken.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Making your own mustard is easy and a perfect compliment to home-made deli recipes. You can control how smooth and how rustic and chunky your mustard is. This makes about 3/4 cup of mustard.

Italian wild mushroom topping with dried porcini, fresh portobello, tomatoes, rosemary, sage, and garlic marinated 24 hours in olive oil and lemon. Use on bruschetta or pasta.