Condiment recipe collection

This is an easy to make sweet condiment great with all kinds of dishes or a topping for burgers or even as a base for pizza.

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

Crock-style kosher dill pickles fermented with grape leaves for snap, fresh dill, garlic, and a salt-vinegar brine. Old-school crunch you cannot get from a jarred pickle.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Turn farmer's market garlic scapes into a fresh & brightly flavored green pesto. An early summer seasonal treat.

Skip the store-bought box cake mix and make your own DIY Devil's Food Cake mix using pantry ingredients you most likely already have.

Skip the expensive store-bought overly salty salad dressing mix and make your own using ingredients found in most pantries. Perfect for a low-salt ranch dressing.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Quick, easy and super refreshing. The combination in this recipe is excellent, both flavor and texture are absolutely thumb up. Great with many of the main dishes, such as BBQ, grilled fish or any recipe that calls for salsa.

This is a very fresh taste tomato salsa and also quick and easy, chopped some fresh tomatoes, sweet red bell pepper, tossed with freshly chopped cilantro and parsley leaves, serve with your favorite chips.

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.