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Subscriber-Exclusive Condiments

Looking for recipes for condiments? Find great subscriber-exclusive additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments. Not a subscriber yet? Become a member of TasteofHome.com and subscribe to one of our magazines to gain access to these recipes. Start Now >

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Burgers with Spicy Dill Salsa

Burgers with Spicy Dill Salsa

Burgers with Spicy Dill Salsa

When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina
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Pickled Brussels Sprouts

Pickled Brussels Sprouts

Pickled Brussels Sprouts

This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious!—Heather King, Frostburg, Maryland

Rhubarb-Cherry Chutney

Rhubarb-Cherry Chutney

Rhubarb-Cherry Chutney

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin

Roasted Beet Jam

Roasted Beet Jam

Roasted Beet Jam

My spicy jam is a recipe from my Russian grandmother, who had no written recipes and who gave few jars of the jam as gifts. I recreated the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome and unusual gift.—Susan Asanovic, Wilton, Connecticut

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

Savory Blueberry-Onion Jam

My aunt made this every year, now I make it and my daughter does too. Everyone loves it on hot dogs, meatloaf and even scrambled eggs. I even caught my mother eating a spoonful just because!—Pat Dazis, Charlotte, North Carolina

Barbecued Chicken Marinade

Barbecued Chicken Marinade

Barbecued Chicken Marinade

When the family comes together, I pull out the chili powder, Worcestershire and garlic for a marinade that makes chicken a home run. —Barbara Blickens Derfer, Edgewater, Florida

Cajun Seafood Marinade

Cajun Seafood Marinade

Cajun Seafood Marinade

Seafood marinade the Cajun way is all about seasoning with garlic, cumin, chilis and pepper. I toss in fresh rosemary and thyme to enhance these tasty shrimp. —Dwayne Veretto, Roswell, New Mexico

End of Garden Relish

End of Garden Relish

End of Garden Relish

We dollop this tangy relish on burgers, hot dogs and salads. It’s a cool way to use up garden produce and is always appreciated at picnics and potlucks. —Karen Stucky, Freeman, South Dakota

Green Tomato Chowchow

Green Tomato Chowchow

Green Tomato Chowchow

My grandmom’s long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida
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