Relish

For other uses, see Relish (disambiguation).

A relish (a pickle based ketchup condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs and is a food item typically used as a condiment to enhance a staple.^[1] Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs.^[2][3] In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

Kyopolou (Кьопоолу), a relish from the Balkans made from red bell peppers, eggplant and garlic.

Three types of relishes are used here to accompany nshima (in the top right), a cornmeal product in African cuisine.

Relish generally consists of discernible vegetable or fruit pieces in a sauce, although the sauce is subordinate in character to the vegetable or fruit pieces.^[4][5] Herbs may also be used, and some relishes, such as chermoula, are prepared entirely using herbs and spices.^[6] Relish can consist of a single type or a combination of vegetables and fruit, which may be coarsely or finely chopped; its texture will vary depending on the slicing style used for these solid ingredients,^[1] but generally a relish is not as smooth as a sauce-type condiment such as ketchup. Relish typically has a strong flavor that complements or adds to the primary food item with which it is served.^[1][7]

Varieties

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

Chow-chow

Doenjang

This is a list of notable relishes.

• Ajika
• Ajvar
• Achar
• Atchara^[8]
• Bostongurka
• Biber salçası
• Branston relish
• Chakalaka^[9]
• Chermoula^[6]
• Chow-chow^[10]
• Chrain
• Chutney^[7]
• Cranberry relish^[11]
• Ćwikła – Polish beet relish
• Dill relish
• Doenjang^[12]
• Gentleman's Relish – was invented in 1828 by John Osborn and contains spiced anchovy.^[13] It is traditionally spread sparingly atop unsalted butter on toast.
• Giardiniera
• Gochujang^[12]
• India relish^[7]
• Lecsó
• Ljutenica
• Kachumbari – common in East Africa
• Kimchi relish – prepared using kimchi as a main ingredient^[14][15]
• Kyopolou
• Kuchela^[16]
• Malidzano
• Mango pickle^[17]
• Mixed pickles
• Mostarda – prepared as a relish, fruit pickle, fruit preserve or chutney^[18]
• Muhammara
• Matbucha
• Pear relish
• Pebre
• Piccalilli^[19][20]
• Pickled cucumber
• Pico de gallo
• Pinđur
• Salsa^[21]
• Sambal
• Tapenade^[22]
• Vinagrete

Pickle relish, prepared with the addition of cilantro

In the United States, the most common commercially available relishes are made from pickled cucumbers and are known in the food trade as pickle relishes. Pickle relish is one of the most commonly used spreads in the U.S.^[23] Two variants of this are hamburger relish (pickle relish in a tomato base or sauce) and hot dog relish (pickle relish in a mustard base or sauce).^[2] Another readily available commercial relish in the U.S. is corn (maize) relish.^[24] Heinz, Vlasic, and Claussen are well known in the U.S. as producers of pickled cucumbers and pickle relishes.^{[7][25][26][27]} Chicago-style relish is a sweet pickle relish that is a standard ingredient on the Chicago-style hot dog.^[28] Pickle relish is an important ingredient in many varieties of the U.S. version of tartar sauce.^[29][30]

• 
  A coconut-mango chutney
• 
  Gentleman's Relish
• 
  Homemade mostarda

See also

• Food portal

• Henderson's Relish – Spicy and fruity vegan condiment similar to Worcestershire sauce – a liquid condiment
• List of chutneys – Links to Wikipedia articles on notable chutney varieties
• List of pickled foods

References

1. Jeanroy, A.; Ward, K. (2009). Canning and Preserving For Dummies. --For dummies. John Wiley & Sons. p. 94. ISBN 978-0-470-50455-0. Retrieved November 3, 2017.
2. Hui, Y.H.; Ghazala, S.; Graham, D.M.; Murrell, K.D.; Nip, W.K. (2003). Handbook of Vegetable Preservation and Processing. Food Science and Technology. CRC Press. p. 234. ISBN 978-0-203-91291-1. Retrieved November 3, 2017.
3. Smith, A.F. (2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. EBSCO ebook academic collection. ABC-CLIO. p. 433. ISBN 978-1-61069-233-5. Retrieved November 3, 2017.
4. Ramineni, S.; Kawana, M. (2012). Entice With Spice: Easy Indian Recipes for Busy People. Tuttle Publishing. p. 100. ISBN 978-1-4629-0527-0. Retrieved November 3, 2017.
5. Miloradovich, M. (1950). Cooking with Herbs and Spices. Dover Publications. p. 220. ISBN 978-0-486-26177-5. Retrieved November 3, 2017.
6. Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
7. Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 120. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
8. Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN 978-1-4629-1302-2. Retrieved November 3, 2017.
9. Rubin, N.; Temkin, N. (2005). Chic Jozi: The Jo'burg Pocketbook. Penguin Random House South Africa. p. 84. ISBN 978-1-86872-942-5. Retrieved November 3, 2017.^{[permanent dead link]}
10. Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 73. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
11. Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering (in Spanish). Free Press. p. 124. ISBN 978-0-7432-6737-3. Retrieved November 3, 2017.
12. Holland, M. (2015). The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them. Penguin Publishing Group. p. pt221. ISBN 978-0-698-19406-9. Retrieved November 3, 2017.
13. Trust, National (June 17, 2007). Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide). Warrington: National Trust Books (Anova Books). pp. 12–13. ISBN 978-1-905400-55-3. Retrieved October 5, 2008.
14. K-FOOD: Combining Flavor, Health, and Nature. Korean Culture. South Korean Culture and Information Service. 2015. p. 42. ISBN 978-89-7375-599-8. Retrieved November 3, 2017.
15. Vongerichten, M. (2011). The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 86. ISBN 978-1-60961-128-6. Retrieved November 3, 2017.
16. Kraig, B.; Sen, C.T. (2013). Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO. p. 354. ISBN 978-1-59884-955-4. Retrieved 2017-11-05.
17. Steele, L. (1989). The Book of Sandwiches. Book Of... Series. HP Books. p. 100. ISBN 978-0-89586-789-6. Retrieved November 3, 2017.
18. Small, E. (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN 978-0-660-19858-3. Retrieved November 3, 2017.
19. Sally Pasley (August 31, 2011. "Piccalilli". The Boston Globe.
20. Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]. ABC-CLIO. p. 286. ISBN 978-0-313-37627-6. Retrieved November 3, 2017.
21. Karmel, E. (2009). Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill. Wiley. p. 156. ISBN 978-0-470-18648-0. Retrieved November 5, 2017.
22. "Tapenade". BBC Food. Retrieved 9 June 2022.
23. Morgan, J. (2007). Culinary Creation. Taylor & Francis. p. 156. ISBN 978-1-136-41271-4. Retrieved November 3, 2017.
24. Sutherland, J.; Varm, A.H. (1987). Colour Atlas of Food Quality Control. A Wolfe science book. Taylor & Francis. p. 131. ISBN 978-0-7234-0815-4. Retrieved November 3, 2017.
25. Grey House Publishing, Inc (2000). Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources. Grey House Publishing. p. 1569. ISBN 978-1-891482-47-2. Retrieved November 3, 2017. {{cite book}}: |first= has generic name (help)
26. Yannios, T. (1998). The Food Report Card: 12,000 Favorite Foods--including Brand-name Products--graded A, B, C, Or D for Nutritional Value. Macmillan. p. 92. ISBN 978-0-02-038965-1. Retrieved November 3, 2017.
27. Gold, Amanda (June 18, 2008). "Taster's Choice: Claussen wins raves in relish challenge". San Francisco Chronicle. Retrieved November 3, 2017.
28. Mercuri, B. (2007). The Great American Hot Dog Book: Recipes and Side Dishes from Across America. Gibbs Smith. p. 92. ISBN 978-1-4236-0022-0. Retrieved November 3, 2017.
29. Wolke, Robert L. (2002). What Einstein Told His Cook. New York: W. W. Norton & Company. pp. 102. ISBN 978-0-393-32942-1.
30. Demoelt, D. (2009). The Rodale Whole Foods Cookbook. Rodale. p. 602. ISBN 978-1-60529-232-8. Retrieved November 3, 2017.

Further reading

• Alfeld, B.E.S. (2008). Pickles to Relish. Pelican Publishing Company. ISBN 978-1-4556-1043-3. Retrieved November 3, 2017.

External links

• USDA Standards for Grades of Pickles (including relishes) Archived 2008-05-17 at the Wayback Machine
• Relishes at recipe source