|1.||to savour or enjoy (an experience) to the full|
|2.||to anticipate eagerly; look forward to|
|3.||to enjoy the taste or flavour of (food, etc); savour|
|4.||to give appetizing taste or flavour to (food), by or as if by the addition of pickles or spices|
|5.||liking or enjoyment, as of something eaten or experienced (esp in the phrase with relish)|
|6.||pleasurable anticipation: he didn't have much relish for the idea|
|7.||an appetizing or spicy food added to a main dish to enhance its flavour|
|8.||an appetizing taste or flavour|
|9.||a zestful trace or touch: there was a certain relish in all his writing|
|10.||music (in English lute, viol, and keyboard music of the 16th and 17th centuries) a trilling ornament, used esp at cadences|
|[C16: from earlier reles aftertaste, from Old French: something remaining, from relaisser to leave behind; see |
vegetable side dish that is eaten in small quantities with a blander main dish to pique the appetite by its contrasting texture and spicy or piquant taste. Relishes are frequently finely cut vegetables or fruit in sour, sweet-sour, or spicy sauce. The Indonesian and Malaysian sambal, Indian chutney, achar, and raita, and Korean kimchi are relishes that accompany virtually every meal in their respective cuisines. Lombardy in Italy specializes in mostarda di frutta, a melange of fruits preserved in a sweet syrup, sharp with mustard. In the Pennsylvania Dutch (see Pennsylvania German) cuisine of the United States, "seven sweets and seven sours" traditionally were served, among them many that are favourites throughout the country: pickled cucumbers, onions, beets, crabapples, watermelon rind, and mixtures of chopped vegetables such as piccalilli and chow chow.
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