Chef Nancy Berkoff, EdD, RD previously wrote a Vegetarian Journal article including recipes for making condiments at home. You can make Agave Mustard, Last Minute Ketchup, Mint Chutney, Harissa (a spicy condiment), Vegan Mayonnaise, BBQ Sauce, and Caponata.
Read the article along with recipes here: https://www.vrg.org/journal/vj2017issue1/2017_issue1_vegan_condiments.php
To subscribe to Vegetarian Journal in the USA, see: https://www.vrg.org/member/2013sv.php
You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom. In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K