While they may share some similarities, they have distinct differences in terms of ingredients, preparation, and usage. Here’s a breakdown of the differences between

Compote

Ingredients: A compote is typically made from fresh or dried fruits (such as apples, pears, berries, or stone fruits) simmered in sugar and a liquid (often water, fruit juice, or wine) along with spices or flavorings like vanilla or cinnamon.

Texture: Compote is generally softer and has a chunky or slightly syrupy consistency, with the fruit pieces retaining their shape.

Sweetness: Compotes are sweet and are often used as a topping for desserts, pancakes, waffles, or yogurt.

Common uses: Dessert compotes can be served alongside ice cream. While savory compotes can accompany dishes like roast meats or poultry.

Chutney

Ingredients: Chutney is made from a combination of fruits (such as mangoes, apples, or apricots), vinegar, sugar, and spices (like ginger, garlic, and chili peppers).

Texture: Chutney can vary in texture, ranging from chunky to smooth, depending on how it’s prepared. Some chutneys are cooked until the fruit breaks down, while others retain distinct fruit pieces.

Flavor profile: Chutneys are a balance of sweet, sour, and spicy flavors, making them a versatile condiment that pairs well with both savory and spicy dishes.

Common uses: Chutneys are often served as a side condiment or dip with dishes like curries, grilled meats, sandwiches, and cheese boards.

Relish

Ingredients: Relish is typically made from finely chopped or minced vegetables (such as cucumbers, onions, peppers, and sometimes fruits) along with vinegar, sugar, and spices.

Texture: Relish has a finely chopped or minced texture, which can vary from a chunky to a more finely processed consistency.

Flavor profile: Relishes tend to be tangy and savory, with a balance of sweet and sour notes. They are often used to add crunch and acidity to dishes.

Common uses: Relishes are commonly used as a topping or condiment for hot dogs, burgers, sandwiches, grilled meats, and sausages. They can also be used in salads and as a component in various dishes to add a burst of flavor and texture.

In summary, while compote, chutney, and relish all involve the use of fruits or vegetables along with sweet and savory elements, they differ in terms of ingredients, texture, flavor profiles, and common culinary applications. Chefs use these condiments to enhance the taste and presentation of their dishes in various ways.

Tomato and olive compote

Recipe by Pomodoras Fine FoodsCourse: Sides, CondimentsCuisine: Gluten Free

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 4 x 300g tins of chopped tomatoes

• 400g jar – pitted kalamati olives and sliced in 1/2

• 70 ml Lemon and Thyme Balsamic Dressing

• Garlic oil

• 15 cloves of garlic – sliced

• 100ml olive oil

• 5 big sprigs of chopped thyme

Directions

• STEP 1 – Make garlic oil
• Place sliced garlic and olive oil in a small sauce pan and bring to the boil
• once boiling turn down to a simmer for 5 min
• After 5 mins take off the stove and add the chopped thyme and let cool
• STEP 2 – Compote
• Open tin of tomatoes, using a sieve, drain juice into a bowl (don’t throw juice out)
  *important to leave tomatoes in the sieve for about 5 mins to get as much of the juice out as possible
• In a medium size sauce pan, place Juice from tomatoes, Lemon and Thyme Balsamic Dressing, and the juice for the jar of olives
• Reduce 3/4 on the stove on a medium heat
• Once reduced you can add the tomatoes, sliced olives and the garlic oil
• Bring to the boil them turn down to a simmer for 15 minutes
• Place into containers and refrigerate as best served cold or you could blend to make into a pasta sauce

Notes

• Serve compote with Fish