Editing Relish

{{Short description|Cooked, pickled, or chopped vegetable or fruit used as a condiment}}
{{Other uses}}
[[File:Nsima Relishes.JPG|250px|thumb|Three types of relishes are used here to accompany [[nshima]] (in the top right), a cornmeal product in African cuisine.]]

A '''relish''' (a pickle-based condiment) is a [[cooking|cooked]] and [[pickling|pickled]] culinary dish made of chopped [[vegetable]]s, [[fruit]]s or [[herb]]s, typically used as a [[condiment]] to enhance a staple.<ref name="Jeanroy Ward 2009"/> Examples are [[chutney]]s and the North American relish, a [[pickled cucumber]] jam eaten with [[hot dog]]s.<ref name="Hui Ghazala Graham Murrell 2003"/><ref name="Smith 2013"/> 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.

[[File:Kyopoolu bg.jpg|thumb|[[Kyopolou]] (Кьопоолу), a relish from the [[Balkans]] made from [[red bell pepper]]s, [[eggplant]] and [[garlic]].]]

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.<ref name="Ramineni Kawana 2012"/><ref name="Miloradovich 1950"/> Herbs and seeds may also be used, and some relishes, such as [[chermoula]], are prepared entirely using herbs and spices.<ref name="Shulman 2014"/> 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,<ref name="Jeanroy Ward 2009"/> 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.<ref name="Jeanroy Ward 2009"/><ref name="Skrabec 2009"/>

== Varieties ==
{{dynamic list}}
[[File:Chow Chow.JPG|thumb|205px|[[Chow-chow (food)|Chow-chow]]]]
[[File:Doenjang.jpg|thumb|160px|[[Doenjang]]]]
This is a list of notable relishes.
{{Div col|colwidth=30em}}
* [[Ajika]]
* [[Ajvar]]
* [[South Asian pickle|Achar]]
* [[Atchara]]<ref name="Zabilka 2007"/>
* [[Bostongurka]]
* [[Biber salçası]]
* [[Branston (brand)|Branston relish]]
* [[Chakalaka]]<ref name="Rubin Temkin 2005"/>
* [[Chermoula]]<ref name="Shulman 2014"/>
* [[Chow-chow (food)|Chow-chow]]<ref name="Skrabec 2009-2"/>
* [[Chrain]]
* [[Chutney]]<ref name="Skrabec 2009"/>
* [[Cranberry]] relish<ref name="Rodgers Williams Thomas 2005"/>
* [[Chrain|Ćwikła]] – Polish beet relish
* [[Dill]] relish
* [[Doenjang]]<ref name="Holland 2015"/>
* [[Gentleman's Relish]] – was invented in 1828 by John Osborn and contains spiced anchovy.<ref>{{cite book|last=Trust|first=National|title=Gentleman's Relish: And Other English Culinary Oddities (A Gourmet's Guide)|publisher=National Trust Books (Anova Books)|location=[[Warrington]]|date=June 17, 2007|isbn=978-1-905400-55-3|url=https://books.google.com/books?id=cRcQizr0uy8C|access-date=October 5, 2008|pages=12–13}}</ref> It is traditionally spread sparingly atop unsalted butter on toast.
* [[Giardiniera]]
* [[Gochujang]]<ref name="Holland 2015"/>
* [[India]] relish<ref name="Skrabec 2009"/>
* [[Lecsó]]
* [[Ljutenica]]
* [[Kachumbari]] – common in East Africa
* Kimchi relish – prepared using [[kimchi]] as a main ingredient<ref name="SKCIS 2015"/><ref name="Vongerichten 2011"/>
* [[Kyopolou]]
* [[Kuchela (relish)|Kuchela]]<ref name="Kraig Sen 2013"/>
* [[Malidzano]]
* [[Mango pickle]]<ref name="Steele 1989"/>
* [[Mixed pickle]]s
* [[Mostarda]] – prepared as a relish, fruit pickle, fruit preserve or chutney<ref name="Small 2009"/>
* [[Muhammara]]
* [[Matbucha]]
* [[Pear]] relish
* [[Pebre]]
* [[Piccalilli]]<ref name="Vargas 2011"/><ref name="Albala 2011"/>
* [[Pickled cucumber]]
* [[Pico de gallo]]
* [[Pinđur]]
* [[Salsa (sauce)|Salsa]]<ref name="Karmel 2009"/>
* [[Sambal]]
* [[Tapenade]]<ref>{{cite web |title=Tapenade |url=https://www.bbc.co.uk/food/tapenade |website=BBC Food |access-date=9 June 2022}}</ref>
* [[Vinagrete]]
{{div col end}}

[[File:Pickle relish with cilantro.jpg|thumb|[[Pickled cucumber|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 [[spread (food)|spreads]] in the U.S.<ref name="Morgan 2007"/> 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).<ref name="Hui Ghazala Graham Murrell 2003"/> Another readily available commercial relish in the U.S. is corn (maize) relish.<ref name="Sutherland Varm 1987"/>  [[Heinz]], [[Vlasic Pickles|Vlasic]], and [[Claussen pickles|Claussen]] are well known in the U.S. as producers of pickled cucumbers and pickle relishes.<ref name="Skrabec 2009"/><ref name="Grey House Publishing 2000"/><ref name="Yannios 1998"/><ref name="Gold 2008"/> [[Chicago-style relish]] is a sweet pickle relish that is a standard ingredient on the [[Chicago-style hot dog]].<ref name="Mercuri 2007"/> Pickle relish is an important ingredient in many varieties of the U.S. version of [[tartar sauce]].<ref name="Wolke"/><ref name="Demoelt 2009"/>

<gallery widths="180px" heights="150px">
File:Coconut and Mango Chutney (chammandi).jpg|A coconut-mango [[chutney]]
File:Gentleman's Relish (cropped).jpg|[[Gentleman's Relish]]
File:Mostarda vincentina - 20071207.jpg|Homemade [[mostarda]]
</gallery>

== See also ==
{{portal|Food}}
* {{annotated link|Henderson's Relish}} – a liquid condiment
* {{annotated link|List of chutneys}}
* {{annotated link|List of pickled foods}}

== References ==
{{reflist|30em|refs=
<ref name="Hui Ghazala Graham Murrell 2003">{{cite book | last1=Hui | first1=Y.H. | last2=Ghazala | first2=S. | last3=Graham | first3=D.M. | last4=Murrell | first4=K.D. | last5=Nip | first5=W.K. | title=Handbook of Vegetable Preservation and Processing | publisher=CRC Press | series=Food Science and Technology | year=2003 | isbn=978-0-203-91291-1 | url=https://books.google.com/books?id=dVpQVJ46C5gC&pg=PA234 | access-date=November 3, 2017 | page=234}}</ref>
<ref name="Morgan 2007">{{cite book | last=Morgan | first=J. | title=Culinary Creation | publisher=Taylor & Francis | year=2007 | isbn=978-1-136-41271-4 | url=https://books.google.com/books?id=QcUJBAAAQBAJ&pg=PA156 | access-date=November 3, 2017 | page=156}}</ref>
<ref name="Smith 2013">{{cite book | last=Smith | first=A.F. | title=Food and Drink in American History: A "Full Course" Encyclopedia &#91;3 Volumes&#93;: A "Full Course" Encyclopedia | publisher=ABC-CLIO | series=EBSCO ebook academic collection | year=2013 | isbn=978-1-61069-233-5 | url=https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA433 | access-date=November 3, 2017 | page=433}}</ref>
<ref name="Sutherland Varm 1987">{{cite book | last1=Sutherland | first1=J. | last2=Varm | first2=A.H. | title=Colour Atlas of Food Quality Control | publisher=Taylor & Francis | series=A Wolfe science book | year=1987 | isbn=978-0-7234-0815-4 | url=https://books.google.com/books?id=2pdEZc-74vkC&pg=PA131 | access-date=November 3, 2017 | page=131}}</ref>
<ref name="Grey House Publishing 2000">{{cite book |title=Food and Beverage Market Place 2000-2001: Companies & Divisions, Brand Names, Key Executives, Mail Order Catalogs, Information Resources | publisher=Grey House Publishing | year=2000 | isbn=978-1-891482-47-2 | url=https://books.google.com/books?id=HXInAQAAMAAJ | access-date=November 3, 2017 | page=1569}}</ref>
<ref name="Yannios 1998">{{cite book | last=Yannios | first=T. | title=The Food Report Card: 12,000 Favorite Foods--including Brand-name Products--graded A, B, C, Or D for Nutritional Value | publisher=Macmillan | year=1998 | isbn=978-0-02-038965-1 | url=https://books.google.com/books?id=1JhKAAAAYAAJ | access-date=November 3, 2017 | page=92}}</ref>
<ref name="Gold 2008">{{cite web | last=Gold | first=Amanda | title=Taster's Choice: Claussen wins raves in relish challenge | website=San Francisco Chronicle | date=June 18, 2008 | url=http://www.sfgate.com/food/article/Taster-s-Choice-Claussen-wins-raves-in-relish-3279864.php | access-date=November 3, 2017}}</ref>
<ref name="Wolke">{{cite book | title=What Einstein Told His Cook | url=https://archive.org/details/whateinsteintold00wolk | url-access=registration | publisher=W. W. Norton & Company | author=Wolke, Robert L. | author-link=Robert Wolke | year=2002 | location=New York | pages=[https://archive.org/details/whateinsteintold00wolk/page/102 102] | isbn=978-0-393-32942-1}}</ref>
<ref name="Demoelt 2009">{{cite book | last=Demoelt | first=D. | title=The Rodale Whole Foods Cookbook | publisher=Rodale | year=2009 | isbn=978-1-60529-232-8 | url=https://books.google.com/books?id=4tifS5S2UeoC&pg=PA602 | access-date=November 3, 2017 | page=602}}</ref>
<ref name="Skrabec 2009">{{cite book | last=Skrabec | first=Q.R. | title=H.J. Heinz: A Biography | publisher=McFarland, Incorporated, Publishers | year=2009 | isbn=978-0-7864-5332-0 | url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA120 | access-date=November 3, 2017 | page=120}}</ref>
<ref name="Jeanroy Ward 2009">{{cite book | last1=Jeanroy | first1=A. | last2=Ward | first2=K. | title=Canning and Preserving For Dummies | publisher=John Wiley & Sons | series=--For dummies | year=2009 | isbn=978-0-470-50455-0 | url=https://books.google.com/books?id=vr33gHwmdTYC&pg=PA94 | access-date=November 3, 2017 | page=94}}</ref>
<ref name="Steele 1989">{{cite book | last=Steele | first=L. | title=The Book of Sandwiches | publisher=HP Books | series=Book Of... Series | year=1989 | isbn=978-0-89586-789-6 | url=https://books.google.com/books?id=dxEqCozQMCwC&pg=PA100 | access-date=November 3, 2017 | page=100}}</ref>
<ref name="Mercuri 2007">{{cite book | last=Mercuri | first=B. | title=The Great American Hot Dog Book: Recipes and Side Dishes from Across America | publisher=Gibbs Smith | year=2007 | isbn=978-1-4236-0022-0 | url=https://books.google.com/books?id=yGm9T0ptJ1cC&pg=PA92 | access-date=November 3, 2017 | page=92}}</ref>
<ref name="Ramineni Kawana 2012">{{cite book | last1=Ramineni | first1=S. | last2=Kawana | first2=M. | title=Entice With Spice: Easy Indian Recipes for Busy People | publisher=Tuttle Publishing | year=2012 | isbn=978-1-4629-0527-0 | url=https://books.google.com/books?id=LpXTAgAAQBAJ&pg=PT100 | access-date=November 3, 2017 | page=100}}</ref>
<ref name="Miloradovich 1950">{{cite book | last=Miloradovich | first=M. | title=Cooking with Herbs and Spices | publisher=Dover Publications | year=1950 | isbn=978-0-486-26177-5 | url=https://books.google.com/books?id=OuWS-CwODaoC&pg=PA220 | access-date=November 3, 2017 | page=220}}</ref>
<!-- <ref name="Civitello 2007">{{cite book | last=Civitello | first=L. | title=Cuisine and Culture: A History of Food and People | publisher=John Wiley & Sons | year=2007 | isbn=978-0-471-74172-5 | url=https://books.google.com/books?id=JCmLY7aAqWgC&pg=PA22 | access-date=November 3, 2017 | page=22}}</ref> -->
<ref name="Shulman 2014">{{cite book | last=Shulman | first=M.R. | title=The Simple Art of Vegetarian Cooking | publisher=Rodale | year=2014 | isbn=978-1-62336-130-3 | url=https://books.google.com/books?id=EMdWAwAAQBAJ&pg=PA144 | access-date=November 3, 2017 | page=144}}</ref>
<ref name="Albala 2011">{{cite book |last=Albala |first=K. |title=Food Cultures of the World Encyclopedia &#91;4 volumes&#93; |publisher=ABC-CLIO |year=2011 |isbn=978-0-313-37627-6 |url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA1-PA286 |access-date=November 3, 2017 |page=286}}</ref>
<ref name="Vargas 2011">{{cite news |first=Sally |last=Pasley |date=August 31, 2011 |url=https://archive.boston.com/lifestyle/food/articles/2011/08/31/piccalilli/ |title=Piccalilli |work=The Boston Globe }}</ref>
<ref name="Vongerichten 2011">{{cite book | last=Vongerichten | first=M. | title=The Kimchi Chronicles: Korean Cooking for an American Kitchen | publisher=Rodale | year=2011 | isbn=978-1-60961-128-6 | url=https://books.google.com/books?id=IJqXfsmsc1YC&pg=PA86 | access-date=November 3, 2017 | page=86}}</ref>
<ref name="SKCIS 2015">{{cite book | title=K-FOOD: Combining Flavor, Health, and Nature | publisher=South Korean Culture and Information Service | series=Korean Culture | year=2015 | isbn=978-89-7375-599-8 | url=https://books.google.com/books?id=I9RoCwAAQBAJ&pg=PA42 | access-date=November 3, 2017 | page=42}}</ref>
<ref name="Rodgers Williams Thomas 2005">{{cite book | last1=Rodgers | first1=R. | last2=Williams | first2=C. | last3=Thomas | first3=M. | title=Sauces, Salsas & Relishes | publisher=Free Press | series=Williams Sonoma mastering | year=2005 | isbn=978-0-7432-6737-3 | url=https://books.google.com/books?id=muRUXJPJTXYC&pg=PA124 | language=es | access-date=November 3, 2017 | page=124}}</ref>
<ref name="Holland 2015">{{cite book | last=Holland | first=M. | title=The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them | publisher=Penguin Publishing Group | year=2015 | isbn=978-0-698-19406-9 | url=https://books.google.com/books?id=9wm5BAAAQBAJ&pg=PT221 | access-date=November 3, 2017 | page=pt221}}</ref>
<ref name="Small 2009">{{cite book | last=Small | first=E. | title=Top 100 Food Plants | publisher=NRC Research Press | year=2009 | isbn=978-0-660-19858-3 | url=https://books.google.com/books?id=nyWY_YkV7qAC&pg=PA346 | access-date=November 3, 2017 | page=346}}</ref>
<ref name="Rubin Temkin 2005">{{cite book | last1=Rubin | first1=N. | last2=Temkin | first2=N. | title=Chic Jozi: The Jo'burg Pocketbook | publisher=Penguin Random House South Africa | year=2005 | isbn=978-1-86872-942-5 | url=https://books.google.com/books?id=J7YxVqlexHEC&pg=PA84 | access-date=November 3, 2017 | page=84 }}{{Dead link|date=March 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
<ref name="Zabilka 2007">{{cite book | last=Zabilka | first=G. | title=Customs and Culture of the Philippines | publisher=Tuttle Publishing | year=2007 | isbn=978-1-4629-1302-2 | url=https://books.google.com/books?id=KqDTAgAAQBAJ&pg=PT111 | access-date=November 3, 2017 | page=pt111}}</ref>
<ref name="Skrabec 2009-2">{{cite book | last=Skrabec | first=Q.R. | title=H.J. Heinz: A Biography | publisher=McFarland, Incorporated, Publishers | year=2009 | isbn=978-0-7864-5332-0 | url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA73 | access-date=November 3, 2017 | page=73}}</ref>
<ref name="Kraig Sen 2013">{{cite book | last1=Kraig | first1=B. | last2=Sen | first2=C.T. | title=Street Food Around the World: An Encyclopedia of Food and Culture | publisher=ABC-CLIO | year=2013 | isbn=978-1-59884-955-4 | url=https://books.google.com/books?id=9XCjAQAAQBAJ&pg=PA354 | access-date=2017-11-05 | page=354}}</ref>
<ref name="Karmel 2009">{{cite book | last=Karmel | first=E. | title=Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill | publisher=Wiley | year=2009 | isbn=978-0-470-18648-0 | url=https://books.google.com/books?id=csdiIR2FQ_QC&pg=PA156 | access-date=November 5, 2017 | page=156}}</ref>
}}

==Further reading==
* {{cite book | last=Alfeld | first=B.E.S. | title=Pickles to Relish | year=2008 | publisher=Pelican Publishing Company | isbn=978-1-4556-1043-3 | url=https://books.google.com/books?id=JcirBFKs5SEC | access-date=November 3, 2017}}

== External links ==
{{Commons category|Relish}}
{{Wiktionary|relish}}
* [http://www.ams.usda.gov/standards/cnpickle.pdf USDA Standards for Grades of Pickles (including relishes)] {{Webarchive|url=https://web.archive.org/web/20080517044459/http://www.ams.usda.gov/standards/cnpickle.pdf |date=2008-05-17 }}
* [http://www.recipesource.com/side-dishes/relishes/ Relishes at recipe source]

{{Condiments}}
{{Lists of prepared foods}}

[[Category:Condiments]]
[[Category:Pickles]]
[[Category:Sauces]]
[[Category:Fruit dishes]]
[[Category:Vegetable dishes]]