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Kasundi (Bengali: কাসুন্দি) is the Bengali variety of mustard sauce or relish. It has the pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives.
Piccalilli, or mustard pickle, is a British [1] interpretation of South Asian pickles, a relish [2] [3] of chopped and pickled vegetables and spices. [4] Regional recipes vary considerably. Etymology
Finnish makkaraperunat is topped with mustard, ketchup, chopped onions, cucumber pickle relish and sometimes a mayonnaise-based sauce. In Finland, french fries (Finnish: ranskalaiset perunat) are colloquially known just as ranskalaiset (literally, "the French").
Condiments, like ketchup, yellow mustard and relish 1. Make the Carrot Dogs: In a large Dutch oven or pot (with a tight-fitting lid) wide enough to hold the carrots lengthwise, combine about 2 ...
The sharp mustard vinaigrette is the perfect accompaniment to rich Thanksgiving flavors, but you might find yourself making it all year round too. ... Get the Fresh Cranberry Relish recipe. Parker ...
It comes smothered in chili, onions, hot sauce, cole slaw, mustard, ketchup, relish, sauerkraut, and cheddar. Related: Moxie, Cheerwine, and Other Regional Sodas the Rest of the Country Needs ...
To make fig relish: Coarsely chop the figs and place in a small pot with the sugar, vinegar, mustard seed, salt, and 1/4 cup water. Bring to a boil over medium heat and simmer, stirring on occasion, for 20 minutes, until it resembles a loose jam. Stir in the dry mustard to taste, if using. Transfer to a glass bowl or jar. Refrigerate once cool.
Pickle relish is one of the most commonly used spreads in the U.S. [23] 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. [24]