While this tomato relish can be considered a relative of ketchup, its complexity and nuanced taste plants it more firmly in the use-everywhere condiment camp. Deep red with a pleasantly chunky texture, Ballymaloe Original Relish will be just as at home paired with french fries as it would on an elegant cheese plate. A concentrated sweet-savory tomato flavor gives way to a delicious tang, with subtle notes of spices and mustard seed that work to enhance the tomato flavor. This beloved Irish condiment is difficult to find on supermarket shelves, the closest substitute being a tomato jam. But Ballymaloe’s tomato relish is brighter and far less sweet, allowing the savory notes to shine—resulting in a more balanced product than those sugary tomato jams or the occasional too-tangy chutney.
That same relish became a staple at her family’s table and, later on, at her restaurant. Allen went on to be the first female chef in Ireland to earn a Michelin star. Now Ballymaloe Original Relish has been Ireland’s top relish for 30 years running.
We test everything we sell. Here’s how we’d use this.
At its simplest, this is a flexible and complex condiment for sandwiches and burgers, but it’s also lovely as an addition to cheese boards, a dip for french fries or even swirled into hummus or yogurt for a creamy dip. Incorporated into recipes, it adds an easy pop of flavor that’s more complex and balanced than tomato paste or store-bought tomato jam. Try it whisked into a dressing for leafy greens, brushed over grilled meats just before they’re cooked as a flavorful glaze, or tossed with grains or into a pasta sauce for extra savory depth. We especially love substituting harissa for this relish in our Harissa Roasted Potatoes, which gives this side dish an umami-rich spin.
Once opened, store in a cool place and use within six months.
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