DURING MY FIRST TEN YEARS OF LIFE, I HELD FAST to a strict condiment matrix. Mustard went on hot dogs. Ketchup belonged with hamburgers and French fries (meatloaf was also an acceptable vehicle). Mayonnaise was only good as a dipping sauce for steamed broccoli or asparagus. Salad dressing was Italian and made from a packet on which the words “Good Seasons” were emblazoned. Blueberry or plum jam went on buttered toast and honey went with peanut butter. Chutney, hot sauce, and relish didn’t exist for me.
As I got older, I became aware of the wider world of condiments and my matrix started to crumble. The introduction of soy and teriyaki sauces caused the initial cracks and sweet red chili sauce dealt the final blow.
Now I’m an equal opportunity condiment user and the bulk of the precious real estate on our refrigerator door is devoted to housing the assorted bottles and jars (sadly, my husband is still strictly a ketchup and Thousand Island dressing guy).
Here are just a couple of tips as you tackle these condiment recipes. Chutneys and ketchups will always take longer to cook down than you might think possible. They also need more stirring than you might think reasonable, so stay close and plan for other kitchen projects to keep you occupied as you wait for them to thicken.
Mustards are incredibly easy to make, but just like pickles, they need a chunk of time to cure before they’ll be ready to eat. Don’t be discouraged if your mustard is both bitter and bland at first. I promise it will age into something worthy of that artisanal sausage.
Finally, if you plan on taking a chutney to a potluck or party, I recommend opening it at least an hour prior to serving. Just like wine, chutney needs a bit of time to breathe. Otherwise, all you’ll taste is the vinegar.