Condiments and dips. Hans Braxmeier / Pixabay.com / 2012 / CC0 1.0
Condiments are the little extra on the side of our plates or that garnish our food to give them added visual, taste and aromatic interest. Typically we now purchase them ready-made in jars or at deli-counters, but homemade ones can still made with very little work to offer unique tastes not commercially available.
For safe home canning of condiments such as ketchup and mustards, etc., please see our satellite site called Healthy Canning.
See also: Condiments (main entry)
Condiment Recipes
This is a good make ahead recipe for when a crowd is coming. In fact, it’s even better made a day ahead — the flavours will get a chance to marry.
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This is a cross between a relish and a salad. The balsamic vinegar gives it a mellowed, only slightly-sharp taste.
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This unusual salsa, based on cherries, knocks it out of the park in the category of unexpected, amazing taste combo. Think of it as a sultry summer version of cranberry sauce.
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This is a very easy, fresh-tasting chutney recipe that lets your food processor do all the work.
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This is one of those free-flowing recipes; for your convenience, a few arbitrary measurements are attached, but really it’s up to how much you want to make and your tastes.
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The flavours of the roasted corn are fantastic.
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Use as a garnish for meat. Serve it cold.
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These marinated mushrooms have a fabulous lemony, garlicky, herby taste to them; they have a satisfying mouth-feel and are very moreish. You can quickly make the recipe up in a spare moment and have them on hand in the fridge throughout the week.
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This is a very nice relish.
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This isn’t a proper, preserved relish. It’s meant to be used either the day it is made, or refrigerated and used up within a few days.
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Admittedly, the work Quick in the title refers more to them being ready right away to eat — there’s just no way to avoid the vegetable prep that has to be done. But this is a fabulous homemade pickle, and you just can’t buy tastes like this.
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A lovely chutney that is very easy to make. There’s just a few minutes of chopping, then the rest is just a slow simmer on the stove.
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A gorgeous looking, zingy relish that is very festive at Christmas, but also great any time of year with cold meats, lamb, sausage, cheeses, etc.
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Particularly good with cheese and smoked fish.
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A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
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Most rhubarb recipes will have you stew them in sugar. If you want to make a less sweet version, try this version.
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This is a great relish for the side of your plate. It tastes even better the next day.
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A quick, homemade relish that is great on burgers or hot-dogs.
