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Relish

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From Wikipedia, the free encyclopedia

Cooked, pickled, or chopped vegetable or fruit used as a condiment

For other uses, seeRelish (disambiguation).

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

Arelish (a pickle-based condiment) is acooked andpickled culinary dish made of choppedvegetables,fruits orherbs, typically used as acondiment to enhance a staple.^[1] Examples arechutneys and the North American relish, apickled cucumber jam eaten withhot 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 theBalkans made fromred bell peppers,eggplant andgarlic.

Relish generally consists of discernible vegetable or fruit pieces in asauce, 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 aschermoula, 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 asketchup. Relish typically has a strong flavor that complements or adds to the primary food item with which it is served.^[1]^[7]

Varieties

[edit]

This is adynamic list and may never be able to satisfy particular standards for completeness. You can help byediting the page to add missing items, with references toreliable sources.

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]
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 usingkimchi 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

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 usedspreads 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, andClaussen 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 theChicago-style hot dog.^[30] Pickle relish is an important ingredient in many varieties of the U.S. version oftartar sauce.^[31]^[32]

A coconut-mangochutney
Gentleman's Relish
Homemademostarda

References

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^^a ^b ^cJeanroy, A.; Ward, K. (2009).Canning and Preserving For Dummies. --For dummies. John Wiley & Sons. p. 94.ISBN 978-0-470-50455-0. RetrievedNovember 3, 2017.
^^a ^bHui, 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. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^Ramineni, S.; Kawana, M. (2012).Entice With Spice: Easy Indian Recipes for Busy People. Tuttle Publishing. p. 100.ISBN 978-1-4629-0527-0. RetrievedNovember 3, 2017.
^Miloradovich, M. (1950).Cooking with Herbs and Spices. Dover Publications. p. 220.ISBN 978-0-486-26177-5. RetrievedNovember 3, 2017.{{cite book}}:ISBN / Date incompatibility (help)
^^a ^bShulman, M.R. (2014).The Simple Art of Vegetarian Cooking. Rodale. p. 144.ISBN 978-1-62336-130-3. RetrievedNovember 3, 2017.
^^a ^b ^c ^dSkrabec, Q.R. (2009).H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 120.ISBN 978-0-7864-5332-0. RetrievedNovember 3, 2017.
^Zabilka, G. (2007).Customs and Culture of the Philippines. Tuttle Publishing. p. pt111.ISBN 978-1-4629-1302-2. RetrievedNovember 3, 2017.
^Rubin, N.; Temkin, N. (2005).Chic Jozi: The Jo'burg Pocketbook. Penguin Random House South Africa. p. 84.ISBN 978-1-86872-942-5. RetrievedNovember 3, 2017.^{[permanent dead link]}
^Skrabec, Q.R. (2009).H.J. Heinz: A Biography. McFarland, Incorporated, Publishers. p. 73.ISBN 978-0-7864-5332-0. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^^a ^bHolland, 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. RetrievedNovember 3, 2017.
^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. RetrievedOctober 5, 2008.
^"'3 ways of making delicious restaurant-style Laccha Pyaz at home".Times of India. Retrieved24 July 2025.
^K-FOOD: Combining Flavor, Health, and Nature. Korean Culture. South Korean Culture and Information Service. 2015. p. 42.ISBN 978-89-7375-599-8. RetrievedNovember 3, 2017.
^Vongerichten, M. (2011).The Kimchi Chronicles: Korean Cooking for an American Kitchen. Rodale. p. 86.ISBN 978-1-60961-128-6. RetrievedNovember 3, 2017.
^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. Retrieved2017-11-05.
^Steele, L. (1989).The Book of Sandwiches. Book Of... Series. HP Books. p. 100.ISBN 978-0-89586-789-6. RetrievedNovember 3, 2017.
^Small, E. (2009).Top 100 Food Plants. NRC Research Press. p. 346.ISBN 978-0-660-19858-3. RetrievedNovember 3, 2017.
^"'Kosua Ne Meko' is the Spicy Ghanaian Street Snack You Need to Try | Watch Telande World Make It".BellaNaija. Retrieved24 July 2025.
^Pasley, Sally (August 31, 2011)."Piccalilli".The Boston Globe.
^Albala, K. (2011).Food Cultures of the World Encyclopedia [4 volumes]. ABC-CLIO. p. 286.ISBN 978-0-313-37627-6. RetrievedNovember 3, 2017.
^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. RetrievedNovember 5, 2017.
^"Tapenade".BBC Food. Retrieved9 June 2022.
^Morgan, J. (2007).Culinary Creation. Taylor & Francis. p. 156.ISBN 978-1-136-41271-4. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^Gold, Amanda (June 18, 2008)."Taster's Choice: Claussen wins raves in relish challenge".San Francisco Chronicle. RetrievedNovember 3, 2017.
^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. RetrievedNovember 3, 2017.
^Wolke, Robert L. (2002).What Einstein Told His Cook. New York: W. W. Norton & Company. pp. 102.ISBN 978-0-393-32942-1.
^Demoelt, D. (2009).The Rodale Whole Foods Cookbook. Rodale. p. 602.ISBN 978-1-60529-232-8. RetrievedNovember 3, 2017.

External links

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Wikimedia Commons has media related toRelish.

Look uprelish in Wiktionary, the free dictionary.

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

v t e Condiments
List of condiments List of common dips List of syrups
Sauces	Agre dulce Agrodolce Aioli Barbecue Bigarade Brown Buffalo Cheese Alfredo Caruso Cheddar Cheez Whiz Fondue Mornay Nacho cheese Chili Chimichurri Cocktail Colo-colo Crema Caruru Dabu-dabu Fish Fritessaus Fry Garum Gastrique Gravy Hot Latik Khrenovina Lechon Marie Rose Mayonnaise Kewpie Kielecki Miracle Whip Mignonette Mild Monkey gland Mujdei Mumbo Oyster Peanut Pearà Pesto Pistou Remoulade Salsa golf Salsa macha Salsa verde Satsivi Steak Tartar Tatbila Teriyaki Tiparos Tkemali Tomato Vincotto XO Zingara
Dips	Ajika Baba ghanoush Chile con queso Duck Duqqa Garlic chive flower sauce Guacamole Hogao Honey dill Hummus Muhammara Nam chim Nam phrik Nước chấm Skyronnes Sweet chili Toum Tzatziki Zhug
Pickles and preserves	Amba Atchara Cheong Chutney Green mango chutney Curtido Encurtido Fruit preserves Gari Horseradish Ljutenica Pepper jelly Piccalilli Pickled cucumber Pickled fruit Relish Chicago-style relish Sauerkraut Kimchi Sumbala Taba ng talangka Tomato jam Varenye Watermelon rind preserves
Spreads and pastes	Ajvar Anchovy paste Bagoong Biber salçası Beurre maître d'hôtel Chili paste Chrain Coconut jam Fish paste Gochujang Liver spread Kyopolou Maafe Malidzano Meat extract Bovril Murri Nut butter Palapa Pindjur Roe Caviar Sahawiq Tapai Wasabi Yeast extract Marmite Vegemite Zacuscă
Oils and liquids	Chili Halford Leicestershire Table Sauce Mustard Olive Patis Perilla Ponzu Salmoriglio Sesame Soy sauce Soup soy sauce Sweet soy sauce Toyomansi Syrup Worcestershire sauce Tonkatsu sauce
Spices and powders	Asín tibuok Chipotle Crushed red pepper Gomashio MSG Nutritional yeast Paprika Popcorn seasoning Salt and pepper Tekka Za'atar
Salads	Carolina style Coleslaw Kachumbari Kachumber Salsa Pico de gallo Salsa criolla
Dressings	Blue cheese French Ginger Green goddess Italian Louis Mayfair salad Ranch Russian Salad cream Tahini Thousand Island Vinaigrette Wafu
Ketchups	Banana Curry Fruit Mushroom Tomato
Mustards	Dijon Honey Karashi Kasundi Mostarda Spicy brown Creole Sweet Tecuci Tewkesbury Turun sinappi Yellow
Vinegars	Apple cider Balsamic Balsamic vinegar of Modena Black Kaong palm Malt Nipa palm
List articles	Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mayonnaises Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods
Accoutrements	Cruet-stand Sachet Salt and pepper shakers Soy sauce fish Squeeze bottle

Lists of prepared foods

Dishes
by origin

Africa	Egypt Angolan Central African Republic Chadian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien Togolese Tunisian São Tomé and Príncipe Seychelles Western Saharan
North America	Anguillian Cuban Jamaican Mexican United States Hawaiian Italian-American Jewish-American New Orleans Regional dishes Regional beverages Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordan Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
Europe	Azerbaijani Caucasian English French German Greek Hungarian Typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar
Oceania	Australian New Zealand
Misc./other	Jewish National dishes

By type
and origin

Breads	American British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss Syrian
Condiments	Filipino French fry accompaniments Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Chinese French German Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods Twice-baked Casseroles Deep fried Smoked Steamed
By preparation style	Dips Dried Fermented Soy products Food pastes Garnishes Gravies Instant Pickled Pickled fruits Rolled Sauces Dessert sauces Fish sauces Hot sauces Instant sauces Spreads Stuffed dishes
Breads, grains and seeds	Almond Breads bread dishes Buns Flatbreads Quick breads Rolls Sourdough breads Sweet breads Buckwheat Crackers Dumplings Fried dough Legume Chickpea Peanut Maize Noodles Noodle dishes Fried noodle dishes Ramen Pancakes Pasta Pasta dishes Rice Fried rice Rice cakes Rice pudding Rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheese dishes Fondues Cheeses Brined Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fry Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef Shredded beef Steak Veal Chicken Duck Egg Scrambled eggs Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork Bacon Ham dishes Hams Sausages Sausage dishes
Soups andstews	Bean Blood Cheese Cream Fish and seafood Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies Sandwich cookie Shortbread Desserts Custard Doughnuts Pastries Choux pastry Poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Brand name snacks Breakfast Cereals Drinks Brunch Chifa Christmas Chutneys Coconut Coconut milk Coffee Comfort Hangover remedies Hors d'oeuvre Tapas Made from maple Mushroom Pastries Pies, tarts and flans Porridges Relishes Sandwiches Soul Spit-roasted Street Syrups Tortilla-based Traditional