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A Relish generally used to be a pungent, tangy, chunky pickled condiment served in small dishes, of which you placed a bit at the side of your plate to add zip to a meal, especially anything your mother had cooked.
It is both spoonable and spreadable, finely or coarsely chopped, with a bit of liquid in it. It is not a purée -- no matter how finely it is chopped, you can see each piece in it.
It has come to mean a lot more, though. Relishes can be sweet or tangy or both. And probably more Relish is put on hot-dogs and hamburgers than now reaches the side of plates.
Literature & Lore
"Now I begin to Relish thy advice." -- Shakespeare.
Also called:
Other entries for Relish
Achar, Gentleman's Relish, Yuzu Kosho
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Sauces, Spreads, Tracklements, Vinegar, Wasabi
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