A chutney is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.
A relish 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. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs. 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.
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices. Regional recipes vary considerably.
Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe.
Chow-chow is a North American pickled relish.
Gentleman's Relish is a British commercial brand of anchovy paste. It is also known as Patum Peperium. Created in 1828 by an Englishman named John Osborn, it is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies, butter, herbs and spices. Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Chili sauce and chili paste are condiments prepared with chili peppers.
South Asian pickle is a pickled food made from a variety of vegetables and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, pachadi or noncha, achaar, athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai.
Giardiniera is an Italian relish of pickled vegetables in vinegar or oil.
Kyopolou is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.
Mustard is a condiment made from the seeds of a mustard plant.
Brown sauce is a condiment commonly served with food in the United Kingdom and Ireland, normally dark brown in colour. The taste is either tart or sweet with a peppery taste similar to that of Worcestershire sauce.
Pickled fruit refers to fruit that has been pickled. Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.
XO sauce is a spicy seafood sauce from Hong Kong with an umami flavour. It is commonly used in southern Chinese regions such as Guangdong.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
Halford Leicestershire Table Sauce, also Halford sauce or Leicestershire sauce, was once as common a condiment in the United States as ketchup is today. The product was similar to Worcestershire sauce, with some recipes of the time using it interchangeably.
