16 Easy Homemade Relish and Sauce Recipes

First, a reminder: the best spices to have on hand are the ones you use regularly. No point in adding to the graveyard at the back of the fridge (we’re looking at you, expensive gourmet barbecue sauce that no one likes but can’t bring themselves to throw away due to the aforementioned expense).

But then, there’s something so appealing about trying all the spices, You do not believe? One simply can never have enough things to soak, spread, ripple, or drizzle on. Condiments may be the mainstay of the star’s recipe, but we all know how regularly they steal the joint.

So, make your favorites from this list and try some new treats. Remember to store them front and center in your fridge or pantry. Things have a way of getting lost when stored in the back…


By all means, start with kimchi. Honestly it’s fine with All – Try it in your fried rice, dips, noodles, soup, drinks, toast, in your life.

Chili sauce

While we’re on the subject of hot and spicy spices, make sure you have a good chili sauce on hand. This is especially good with chicken.

XO sauce

The tangy, umami XO sauce deserves to be in every kitchen. It’s an expensive sauce to make (“XO” is actually Hong Kong slang for expensive luxury), but trust us, it’s worth both the expense and the effort.

Sweet sweets

Once you make your own jam, you’ll never go back. Like, this rose petal jam is made entirely with sugar and rose petals…it doesn’t get any better than that. Be careful, there is not enough shelf space in the world for all the jams you will want to make.

Salty sweets

Leave some room for savory jams like this Tomato Chili Jam. A bite of this would elevate any vegetable, meat, or (especially) potato into the stratosphere.

Tomato sauce

While we’re on the subject of tomatoes, it might be time to consider making your own tomato sauce. One spoonful of this good stuff and you’ll never buy a bottle again.


With a jar of this Italian favorite on hand, you’ve practically got dinner ready in the time it takes to cook pasta. You can also dip your bread in pesto, spread it over roasted vegetables, use it instead of butter on your bread, or add it to your steak.


Vary your homemade mustard based on the time of year you’re making it. Alex Elliott-Howery of Cornersmith suggests using sage in autumn, horseradish or rosemary in winter and thyme in spring.


It’s essential to keep mayo on hand and remarkably easy to make from scratch. Make exactly what you need or a little extra to keep at eye level in the fridge.


This particular dukkah is a little out of left field – make it Aussie field as it has a hit of lemon myrtle. it’s just that easy to put your own spin on your dukkah mix.


No Mexican meal is complete without a side of salsa. It could be a green salsa like this, a tomato salsa, or even a mix of both.


The king/queen of Argentine and Uruguayan salsas, chimichurri is the herb, vinegar and garlic sauce made with whatever herbs and greens you have on hand. Trust us, you want this one in your stores.


Korean pepper paste is essential for bibimbap and KFC, but it’s also good as a dip for skewers, slathered on burger buns or slathered on ribs.

Tahini sauce

One of the most useful condiments you’ll keep on hand, tahini sauce is made from just three ingredients. Make it thick for a dip or thinner for a drizzle. Either way, you’ll be using a lot of this Middle Eastern staple.


Tastes of all kinds should be in store for you, starting with Bosnians’ favorite ajvar. It’s made with capsicum and eggplant and is eaten at every meal, at any time of the day (well, at least according to Farah Celjo’s household it is).


Thicker than a taste, but no less exciting, a good chutney is loved from India (see mango chutney above) to the UK (see here) to the Australian backyard choko bush.

mint sauce

It’s a classic for a reason, and we’re bottling this airy beauty for everyone to devour.