Relish
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A relish (a pickle-based condiment) is a cooked and pickled culinary dish made of chopped vegetables, fruits or herbs, 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.
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 and seeds 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
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This is a list of notable relishes.
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- 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]
- Haroseth
- India relish[7]
- Lecsó
- Ljutenica
- Laccha pyaz, an Indian relish made with raw onions and typically paired with tandoor dishes.[14]
- Kachumbari – common in East Africa
- Kimchi relish – prepared using kimchi as a main ingredient[15][16]
- Kyopolou
- Kuchela[17]
- Malidzano
- Mango pickle[18]
- Mixed pickles
- Mostarda – prepared as a relish, fruit pickle, fruit preserve or chutney[19]
- Muhammara
- Matbucha
- Meko, a Ghanaian relish made with tomato, onions, and spicy pepper, typically eaten in the hard-boiled egg dish kosua ne meko.[20]
- Pear relish
- Pebre
- Piccalilli[21][22]
- Pickled cucumber
- Pico de gallo
- Pinđur
- Salsa[23]
- Sambal
- Tapenade[24]
- Vinagrete
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.[25] 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.[26] Heinz, Vlasic, and Claussen are well known in the U.S. as producers of pickled cucumbers and pickle relishes.[7][27][28][29] Chicago-style relish is a sweet pickle relish that is a standard ingredient on the Chicago-style hot dog.[30] Pickle relish is an important ingredient in many varieties of the U.S. version of tartar sauce.[31][32]
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See also
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References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content.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.
- ^ a b Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Miloradovich, M. (1950). Cooking with Herbs and Spices. Dover Publications. p. 220. ISBN 978-0-486-26177-5. Retrieved November 3, 2017.
{{cite book}}: ISBN / Date incompatibility (help) - ^ a b Page Module:Citation/CS1/styles.css has no content.Shulman, M.R. (2014). The Simple Art of Vegetarian Cooking. Rodale. p. 144. ISBN 978-1-62336-130-3. Retrieved November 3, 2017.
- ^ a b c d Page Module:Citation/CS1/styles.css has no content.Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 120. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Zabilka, G. (2007). Customs and Culture of the Philippines. Tuttle Publishing. p. pt111. ISBN 978-1-4629-1302-2. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.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]
- ^ Page Module:Citation/CS1/styles.css has no content.Skrabec, Q.R. (2009). H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 73. ISBN 978-0-7864-5332-0. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering (in español). Free Press. p. 124. ISBN 978-0-7432-6737-3. Retrieved November 3, 2017.
- ^ a b Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content."'3 ways of making delicious restaurant-style Laccha Pyaz at home". Times of India. Retrieved 24 July 2025.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Steele, L. (1989). The Book of Sandwiches. Book Of... Series. HP Books. p. 100. ISBN 978-0-89586-789-6. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.Small, E. (2009). Top 100 Food Plants. NRC Research Press. p. 346. ISBN 978-0-660-19858-3. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content."'Kosua Ne Meko' is the Spicy Ghanaian Street Snack You Need to Try | Watch Telande World Make It". BellaNaija. Retrieved 24 July 2025.
- ^ Page Module:Citation/CS1/styles.css has no content.Pasley, Sally (August 31, 2011). "Piccalilli". The Boston Globe.
- ^ Page Module:Citation/CS1/styles.css has no content.Albala, K. (2011). Food Cultures of the World Encyclopedia [4 volumes]. ABC-CLIO. p. 286. ISBN 978-0-313-37627-6. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content."Tapenade". BBC Food. Retrieved 9 June 2022.
- ^ Page Module:Citation/CS1/styles.css has no content.Morgan, J. (2007). Culinary Creation. Taylor & Francis. p. 156. ISBN 978-1-136-41271-4. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources. Grey House Publishing. 2000. p. 1569. ISBN 978-1-891482-47-2. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Gold, Amanda (June 18, 2008). "Taster's Choice: Claussen wins raves in relish challenge". San Francisco Chronicle. Retrieved November 3, 2017.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Wolke, Robert L. (2002). What Einstein Told His Cook. New York: W. W. Norton & Company. pp. 102. ISBN 978-0-393-32942-1.
- ^ Page Module:Citation/CS1/styles.css has no content.Demoelt, D. (2009). The Rodale Whole Foods Cookbook. Rodale. p. 602. ISBN 978-1-60529-232-8. Retrieved November 3, 2017.
Further reading
- Page Module:Citation/CS1/styles.css has no content.Alfeld, B.E.S. (2008). Pickles to Relish. Pelican Publishing Company. ISBN 978-1-4556-1043-3. Retrieved November 3, 2017.
External links
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- USDA Standards for Grades of Pickles (including relishes) Script error: No such module "webarchive".
- Relishes at recipe source
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