Healthy Condiment Recipes

Find healthy, delicious condiment recipes including chutney and relish. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Pickled Garlic Cloves

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Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar.
By Kathy Gunst

Eggplant Gyros

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Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day.
By Carolyn Malcoun

Strawberry Shrub

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Shrubs (vinegar-based syrups) add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka.
By Adam Dolge

Roasted Salmon with Spicy Cranberry Relish

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This ruby-red cranberry relish recipe gets refreshing crunch from apple and celery. It's also delightful alongside a roast chicken or pork loin.
By Danielle Centoni

Homemade Kimchi

If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start. It's easy to make, and fermentation takes just a few days. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches—and the list goes on!
By Carolyn Casner

Cranberry Salad

This colorful and healthy cranberry salad recipe will brighten up any holiday meal. It's sweet but not overly so, with juicy oranges, crunchy walnuts and crisp celery and apples.
By Julia Levy

Fresh Fruit Chutney

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Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination of nectarines and dried cherries or blueberries and dried apricots or cherries and golden raisins. Serve alongside simple roasted meat or pan-seared tofu steaks.
By Carolyn Malcoun

Beef Gyros with Tzatziki Sauce

A gyro is a Greek sandwich made of thin slices of roasted meat, served on pita bread with a cucumber-yogurt sauce. In this recipe, lean ground beef is seasoned with oregano and marjoram, pressed into a loaf pan, baked and thinly sliced to fill the pita.
By Diabetic Living Magazine

Pork Tenderloin with Apple-Onion Chutney

If you'd like the chutney in this pork tenderloin recipe to be both sweet and tart, opt for sweet apples like red or golden delicious and sweet onion.
By Diabetic Living Magazine

Fiery Peach-Habanero Hot Sauce

In years when hot peppers, like habaneros, grow in abundance, the best solution is to make a sauce that uses lots and can be shared or frozen for the cold winter nights ahead. The natural sweetness of peaches and carrots balances the heat of the chiles, while lime and vinegar add tang. Drizzle it over tacos or use it to marinate chicken wings.
By Laura Scheck

Jalapeno-Cranberry Relish

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Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.
By Hilary Meyer

Sweet Pickled Peppers

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Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
By EatingWell Test Kitchen
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Inspiration and Ideas

Chicken Gyros
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Skip the takeout and make these easy, healthy gyros at home. Lean chicken breast is flavored with classic gyro seasonings and tucked into a whole-wheat pita with veggies and a cool tzatziki sauce. Look for tzatziki--Greek cucumber-yogurt sauce--near other prepared refrigerated dips like hummus and salsa.
Quick Pickled Turnips
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Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.
Vegetarian Pressed Italian Sandwich
Fresh Fruit Butter
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Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. We prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pear for this recipe. If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.

All Healthy Condiment Recipes

Quick Pickles

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Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickled cucumbers have the perfect balance of sour and sweet—though closer to a "bread and butter" taste, these quick pickles still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.
By EatingWell Test Kitchen

Grape Chutney

With just a few minutes of preparation, you can make this gorgeous grape chutney recipe to serve with roast pork or chicken or to use as a sandwich spread. Purple grapes give it the richest color, but red grapes taste and look great too.
By EatingWell Test Kitchen

Tomato-Pepper Relish

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The easiest, fastest way to boost a simple dish? Keep a jar of flavor-packed pickle on hand. A perfect combo of sweet and sour, this chunky tomato-pepper relish, aka "pea helper," dresses up a bowl of black-eyed peas, crowder peas, lima beans--any old legume you can think of. Hence the nickname! This makes the perfect hostess gift because it's unique and versatile. And let's face it, who doesn't want their beans to be more exciting?
By Vivian Howard

Cranberry Relish

Take a detour from traditional cranberry sauce and try this recipe that combines fresh cranberries with sweet dates, sage and orange. You can make this no-cook cranberry relish in less than a minute in the food processor. It's a divine accompaniment to roast turkey and perfect on a turkey sandwich as well.
By Tara Mataraza Desmond

Avocado Aioli

Avocado takes the place of eggs in this aioli, making it super luscious and creamy. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen
By Seamus Mullen

Frozen Pineapple Margaritas

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These frosty pineapple margaritas taste just like restaurant-style frozen margaritas, but without all the sugar, for a skinny cocktail you can easily whip up at home.
By Carolyn Casner

Chocolate Peanut Butter

Turn your food processor into a nut-butter-making machine with this easy recipe for homemade chocolate peanut butter. Try it on toast, spread on a banana or for a treat right off the spoon.
By EatingWell Test Kitchen

Quick Sriracha

You will be amazed at how easy it is to make your own Sriracha sauce with fresh chiles. Normally Sriracha is fermented, a process which takes days. Here, we've shortened that method but added molasses to get strong, bold flavor. If you have an abundance of chiles in your garden or see them at the farmers' market, this is a great way to take advantage of the bounty. Be sure to wear disposable food-handling gloves while handling the chiles!
By Carolyn Casner

Rose Mojito

A homemade simple syrup fragrant with delicate rose petals is an easy way to elevate cocktail hour. Find dried rose petals online, or in the bulk herb section of well-stocked supermarkets and natural-foods stores.
By Carolyn Malcoun

Cranberry-Apple Relish

New Mexican chef Jonathon Perno shares his favorite raw sauce of bracing cranberries tamed a bit with apple and sugar. The orange goes in unpeeled so it adds both juicy sweetness and the essential oils from the skin. This relish complements any roast turkey but makes a great match for the complex flavors in Perno's chile-glazed bird (see Associated Recipe).
By Jonathan Perno

Maple-Mustard Vinaigrette

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Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.
By EatingWell Test Kitchen

Falafel Pita Sandwiches with Tzatziki

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This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.
By Hilary Meyer

Steamed Artichokes with Herb Aioli

The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.
By Julia Clancy

Coconut Shrimp with Creamy Dipping Sauce

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Our creamy, slightly spicy sauce pairs perfectly with this crispy coconut shrimp. The unsweetened coconut flakes get crunchy in the oven for the fried taste you love without the oily mess, plus they're better for you, too.
By Carolyn Casner

Pickled Turnips

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Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.
By EatingWell Test Kitchen

Sweet Potato Wedges with Honey Mustard Dipping Sauce

Love steak fries? Try these sweet potato wedges with a honey mustard dipping sauce. They're pre-cooked in the microwave, then seasoned with salt and paprika and on your plate after less than 10 minutes under the broiler.
By Diabetic Living Magazine

EatingWell Lobster Dipping Sauce

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Dip your lobster in this lightened-up lobster butter sauce recipe to save about 125 calories and 11 grams saturated fat compared to dipping your lobster into straight melted butter.
By EatingWell Test Kitchen

Mini Bell Pepper Pebre

Inspired by pebre, a Chilean condiment, this fresh salsa uses mini bell peppers and chopped tomatoes.
By Andrea Mathis, M.A., RDN, LD

New Mexican Red Chile Sauce

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This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising liquid for chunks of pork shoulder.
By Cheryl Jamison

Salsa Macha

Salsa macha is a spicy condiment from Mexico, specifically the Veracruz region, made primarily of dried chile peppers and nuts and/or seeds. You might find a few variations across Mexico, but this one has straightforward simplicity and easy-to-procure ingredients. Also, the use of dried chipotles means it has some intense heat. Use salsa macha as a dip for chips, dollop it onto grilled fish, or stir it into other salsas, guacamole and even stews.
By Laura Scheck

Chicken and Vegetable Souvlaki with Barley Pilaf and Tzatziki

This recipe combines two popular components of Greek cuisine: souvlaki and tzatziki. Souvlaki consists of skewered, grilled meat, and tzatziki is a yogurt-based sauce traditionally served with grilled meats.
By Diabetic Living Magazine

Crispy Scallops with Soy Dipping Sauce

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These crispy scallops are an addictive treat. Make it a Meal: Serve with Asian Brown Rice and steamed broccolini.
By EatingWell Test Kitchen

Delicata Squash Fries with Whipped Honey-Goat Cheese Dipping Sauce

Sweet roasted delicata squash makes a great alternative to potato fries. The tender skin doesn't need to be peeled and the fries pair beautifully with a honey-sweetened goat cheese dipping sauce.
By Carolyn Casner

Plantain-Crusted Chicken Tenders with Mango Dipping Sauce

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Crushed plantains add flavor and flair to this chicken tender recipe. Using a rack to cook these baked chicken tenders ensures they get crispy on all sides without a soggy bit in sight.
By Carolyn Malcoun
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