Vegetarian Condiment Recipes | Vegetarian Times Skip to main content

Condiment

Yes, you can make your own condiments — they're surprisingly easy!

Hot-and-Sour Celery Pickles

These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.

Ginger Grape Chutney

Instead of cranberry sauce try this zippy chutney that can be served warm or cold.

Blueberry Chia Jam

Thick and glossy, thanks to the addition of chia seeds, this is the kind of jam you’ll want to eat with everything. It will keep for a week in the refrigerator.

Berry-Apricot Salsa

Berry-Apricot Salsa

Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.

Rich and Creamy Cashew Cheese

Rich and Creamy Cashew Cheese

This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.

Spicy Tomato-Onion Relish

Spicy Tomato-Onion Relish

With its cumin, curry, and chili powders, this relish doesn’t seem particularly German at first glance. But, as anyone who who’s been to Berlin will attest, currywürst—sausage with tomato sauce that’s sprinkled with curry and spices—is an überpopular street food there.

Emerald Mustard

Emerald Mustard

Cilantro gives this mustard its gorgeous color, but it’s the jalapeño-garlic-ginger combination that gives it an addictive kick. This mustard goes with everything. Try it on sandwiches and in salad dressings as well.

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