There’s something wonderfully British about the humble relish jar.
We may politely queue for buses and apologise when someone else steps on our foot … but, place a cheeseboard, pork pie or sausage sandwich in front of us and suddenly we become fiercely passionate about chutneys, relishes and the perfect spoonful of something gloriously tangy and crunchy on the side.
Perhaps it’s because we know that a good relish, like this Fig Relish, can rescue an ordinary lunch from mediocrity.
A proper chutney can transform cheddar into an occasion. And when it comes to elevating the everyday, few do it better than us, Stokes Sauces, masters of crafting richly flavoured relishes and chutneys using ingredients so fine you can practically taste the care in every jar. No compromise!
Elevate your burgers with Stokes Burger Relish – a rich, slightly sweet blend of red pepper, tomato, and onion, with a subtle hint of chilli.
A splash is all it takes to turn the ordinary into the EXTRAordinary!
Chilli Jam is one of the most popular offerings in our Relish & Chutneys section.
This award winning, deliciously sticky Chilli Jam is bursting with flavour from sweet chilli and red peppers. It adds life to this Portobello Mushroom Burger.
It adds a sweet, chilli, addictive warmth to cheese, gravy, scones, and much more.
We’d recommend using Chill Jam for –
- Gourmet Chilli Jam cheese on toast.
- Pairing with sausage rolls
- A unique twist on your pizza base.
The Great Taste judges commented, “This is a well-balanced chilli relish with a pleasing sticky texture and a deliciously sweet, savoury, smoky and spicy flavour.”
Another favourite is our Red Onion Marmalade. A sausage sandwich with caremelised onions … yes please.
It’s a red onion relish made with sticky black treacle and rich balsamic vinegar. Full flavoured with a delicious, sweet sauce.
Great with cheese, cold meats, meat pies and ploughman’s. (Turns cheese on toast into something rather special. Find the recipe here.
The Great Taste judges commented “A clever twist on a classic condiment. Good soft onions and the balance between the balsamic and treacle was liked by the judges.”
And there’s so much more:
From sweet, caramelised onions to bold tomato relishes bursting with character, these are not the sad, forgotten condiments lurking at the back of the fridge.
These are the stars of the picnic hamper, the quiet heroes of the ploughman’s lunch, and the reason guests mysteriously linger near the kitchen table asking, “Now then… where did you get this?”