71 relish recipes

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Silky smooth hummus topped with a bright tomato-onion-parsley relish and a drizzle of olive oil. A 15-minute no-cook appetizer that's fresh, vibrant, and ready for any gathering.

No-cook cranberry relish with crisp celery, fresh apple, and a hit of lemon. Make it a day ahead and let the flavors meld for your Thanksgiving spread.

Crispy coconut-breaded shrimp with curry and cayenne heat, double-dipped in honey egg wash, deep-fried golden, and served with a fresh pineapple-orange-jicama relish. Restaurant-quality appetizer at home.

Spiced cranberry relish caramelizes sugar, then cooks fresh cranberries with diced orange, lime, raisins, ginger, cinnamon, and vanilla bean for a complex holiday relish that improves with time.

Three-ingredient apple walnut relish with toasted walnuts, diced Golden Delicious apples, and sweet wine. Make it a day ahead for the best flavor.

Avocado Relish from Mesa Grill combines diced avocado, jalapeño, red onion, fresh lime juice, and cilantro in a 5-minute no-cook condiment. Chunky, bright, and perfect alongside grilled fish or tacos.

Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.

Cold pasta salad with smoked turkey, corn, red onion, and a tangy barbecue-tomato dressing. Tossed with rotini and topped with sliced green olives. Great for picnics and potlucks.

No-cook minty apple tomato chutney with Granny Smith apples, ripe tomatoes, bell pepper, raisins, and fresh mint. Cures for ten days into a tangy condiment.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Rhubarb-raisin chutney with curry spices and coriander seeds simmers into a tangy-sweet condiment perfect for Indian meals, cheese boards, or holiday gift-giving.

Sliced turkey, tangy sauerkraut, melted Swiss cheese, and a homemade Russian dressing on buttered rye bread, broiled until golden and gooey. A lighter spin on the classic deli Reuben that's ready in 25 minutes.

It's wonderful served with grilled meats, a pork chop, for example. It's also very nice mixed with some yogurt to toss with hot pasta for a low-fat quick dinner. And stir some into some soup; it will perk up almost anything without being overwhelming.

A big-batch Southern chow-chow relish made with half-ripe tomatoes, celery, green peppers, and onions in a tangy brown sugar and vinegar brine. Cures for 6 weeks before serving.