Relish, Lutenitsa and 8 more unusual sauces that can be prepared for the winter

It's nice when in order to enjoy a delicious dinner in the winter, you do not need to stand at the stove for a long time. It is enough to pre-cook pre-filled hearty sauces and store them in the refrigerator. To the vegetable base, it remains only to boil the side dish. Here are 10 unusual sauces that are easy to prepare for the winter.

Dolmio with mushrooms and eggplant


  • mushrooms (champignons) - 0.2 kg;
  • tomatoes - 1 kg;
  • onions - 1 kg;
  • eggplant - 0.2 kg;
  • garlic - 7 cloves .;
  • pepper (peas) - 10 pcs.;
  • salt - 20 g;
  • bay leaf - 2 pcs.;
  • other spices to taste;
  • subs. oil - 70 ml.


  1. Finely chop the mushrooms and eggplant.
  2. Chop the onion in half rings.
  3. Heat oil in a pan and add onions and mushrooms. Cook by stirring for 15 minutes.
  4. Add eggplant to the onion-mushroom mixture. Season with spices and fry over medium heat.
  5. Pure the tomatoes in a blender.
  6. Chop the garlic and pepper.
  7. Pour tomato juice into a pan, season with salt, pepper, garlic and put a bay leaf. Simmer for about half an hour.
  8. Sterilize jars and lids. Allow dolmio to cool. Pour into containers and tighten tightly. Store cans in the refrigerator.

Classic horseradish

An option for lovers of something sharper.


  • tomatoes - 2 kg;
  • horseradish root - 250 g;
  • garlic - 10 cloves;
  • salt - 20 g;
  • sugar - 15 g.

The amount of ingredients depends on the desired severity of horseradish. If you need a not too “vigorous” sauce, add more tomatoes and reduce the amount of horseradish.

How to cook:

  1. Prepare horseradish for twisting in a meat grinder - wash, peel, chop.
  2. Put a bag on the meat grinder (so that the pungent smell of the root does not corrode your eyes), process horseradish.
  3. Chop or crush the garlic.
  4. Twist the tomatoes, add garlic and pulp from horseradish.
  5. Season with salt and sugar. Put in the refrigerator for 1 hour.
  6. Pour into pre-sterilized jars.

Store in a cool dark place.

Plum and tomato ketchup for winter

This homemade sauce will always beat off the desire to buy ketchup in the store.

You will need:

  • plum - 1 kg;
  • tomatoes - 2 kg;
  • onion - 3 pcs.;
  • garlic - 7 cloves;
  • salt - 20 g;
  • sugar - 200 g;
  • vinegar - 40 ml;
  • seasoning mixes to taste.

How to cook:

  1. Cut the tomatoes, pour over boiling water and remove the skin. Grind in a blender.
  2. Plums (after removing the seeds) and onions are also mashed.
  3. Combine both mashed potatoes and bring to a boil. Boil on low heat for an hour.
  4. During this time, ketchup will decrease in volume and thicken a little.
  5. Pour finely chopped garlic in mashed potatoes. Salt and add the remaining seasonings.
  6. Keep the mass on the stove until thickened (about an hour). Stir all the time.
  7. Add vinegar and hold for another 15 minutes on fire.
  8. Prepare sterilized containers and pour ketchup. Close caps tightly. Cool by turning the cans upside down.

Store workpieces in a refrigerator or a cool place.

Apple Chutney Sauce

Refueling with an unusual and memorable taste.

For the sauce you will need:

  • apples - 1 kg;
  • tomatoes - 1kg;
  • onion - 2 pcs.;
  • garlic - 2 cloves;
  • raisins - 200 g;
  • mustard (seeds) - 20 g;
  • sugar - 200 g;
  • salt - 30 g;
  • vinegar - 150 ml;
  • curry - 45 g.

Cooking process:

  1. Rinse the apples, remove the core, cut into parts. Fold in a deep saucepan, add water and put on fire.
  2. After boiling, cook for 25 minutes.
  3. Add mustard seeds to boiling water, having previously wrapped them in a cloth or gauze.
  4. Pour chopped onions, tomatoes and raisins, chopped garlic into the pan.
  5. Season the curry. Add salt, sugar, vinegar.
  6. Mixing the mixture, bring to a boil and cook on low heat for 3 hours. After remove the bag of mustard.
  7. Arrange into sterilized containers and close tightly with lids. Turn the cans over and let the chutney cool.

Keep as all blanks for the winter.

Gooseberry Meat Sauce

Gooseberry blanks harmoniously combine with any kind of meat.


  • tomatoes - 0.6 kg;
  • gooseberry - 0.5 kg;
  • sweet pepper - 200 g;
  • garlic - 7 cloves;
  • onion rep. - 200 g;
  • apple vinegar - 1 tbsp. l .;
  • oil under. - 3 tbsp. l .;
  • sugar, salt - 1.5 tbsp. l .;
  • seasonings to taste.


  1. Prepare vegetables: rinse, peel and seeds. Arbitrarily chop. Place in a blender. Pour gooseberries and garlic there.
  2. Grind everything into gruel. Add salt, sugar and other seasonings to your taste. Pour the mass into a pan and let it brew for half an hour.
  3. Pour in vegetable oil and vinegar. Mix.
  4. Pour into sterilized small jars. Close tight. Turn over the blanks, wrap in a blanket and cool.

Store in a dark, cool place.

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Green adjika in Abkhazian

Abkhaz adjika differs from its counterparts in its bright aroma and pungency. But by adjusting the number of peppers in the composition, you can reduce the sharpness of the sauce.


  • hot pepper - 3 pcs.;
  • herbs (dill, parsley, basil, cilantro, mint) - 1 bunch each;
  • grows up. oil (better than walnut) - 3 tbsp;
  • garlic - 3 heads;
  • salt - 40 g.

Cooking process:

  1. In pre-dried hot peppers, remove the stalk and seeds.
  2. Grind herbs, garlic and pepper in a meat grinder or blender. In the resulting slurry, season with salt and oil. Mix.
  3. Distribute the finished adjika in a container with lids. Store in a cool place, without access to sunlight.

Important! Only handle gloves with gloves and then wash hands thoroughly. Otherwise, you may get a burn.

Bulgarian Lutenitsa

This is a recipe for another version of the sauce for the winter for spicy lovers. It is prepared from baked vegetables.


  • tomatoes - 2.5 kg;
  • Bulgarian pepper - 2 kg;
  • chili pepper - 3 pcs.;
  • garlic - 200 g;
  • eggplant - 1 kg;
  • vinegar (6%) - 100 ml;
  • sugar - 150 g;
  • sunflower oil - 1 cup;
  • Salt - 40 g;

It will take a lot of time to prepare, but the unique taste of the sauce is worth it.

How to cook:

  1. Rinse the eggplant, remove the stem and bake in the oven for 30 minutes. Then put them in a bowl and press down on top with a press, so that the vegetable gives off excess liquid.
  2. Peel and turn the pulp into mashed potatoes.
  3. Rinse bell peppers and bake whole in the oven for 25 minutes. Pull out, put into the bowl. Cover it with foil for 10-15 minutes. This is necessary so that the film can be easily removed from the peppers.
  4. Peel the vegetable from seeds and peels. Puree the pulp in a blender.
  5. Tomatoes slightly incised (crosswise) and pour over boiling water. Remove the peel, and grind the vegetable.
  6. Boil the tomato puree and reduce the heat. To languish on the stove for half an hour.
  7. In hot pepper, remove the stalk and seeds. Peel the garlic. Pour everything into a blender and chop.
  8. Mix mashed potatoes from tomatoes, bell pepper and eggplant. Boil.
  9. Add a mixture of hot pepper and garlic, salt, add sugar. Boil for 10-15 minutes.
  10. Turn off the stove, add vinegar to the sauce and mix.
  11. Pour hot lutenica into jars and close tightly.

Store with all workpieces in a dark, cool place.


Spicy sauce, which is very loved in India.


  • fresh cucumbers - 500 g;
  • onions and bulg. peppers - 2 pcs.;
  • flour - 100 g;
  • mustard powder - 1 tbsp. l .;
  • sugar - 200 g;
  • vinegar (9%) - 100 ml;
  • salt - 1 tsp.

How to cook:

  1. Dice onions, cucumbers and peppers.
  2. Dissolve the salt in a glass of water. Add vinegar and sugar. Pour liquid vegetables.
  3. Boil for five minutes.
  4. Dilute mustard and flour in 100 ml of cold water. Pour the mixture into the marinade and boil for 5-7 minutes.
  5. Arrange ready-made religion on containers and close tightly with a lid.

Keep refrigerated.

Ketchup with apples and tomatoes for the winter

Universal sauce with sourness.


  • tomatoes - 5 kg;
  • onions - 1 kg;
  • apples of sour varieties - 1 kg;
  • garlic - 1 head;
  • salt - 80 g;
  • sugar - 250 g;
  • vinegar (6%) - 5 tbsp. l .;
  • black pepper - to taste.

Cooking process:

  1. Remove seeds from apples. Dice with tomatoes. Grind garlic and onions.
  2. Put all the ingredients in a pan and boil. Open the lid and reduce the temperature. Stew on the stove for 60 minutes.
  3. Cool the mass and let it through a sieve.
  4. Season with salt, pepper and sugar. At the end pour vinegar. Again, allow to boil and pour into sterilized jars.

Put in a dark place.

Cherry sauce for meat for the winter

Sweet and sour sauce goes well with any kind of meat. Instead of cherries, you can use cherries.

What is needed:

  • cherry - 900 g;
  • sugar - 2 tbsp. l .;
  • salt - on the tip of a knife;
  • vinegar (6%) - 30 ml;
  • universal seasoning for meat dishes - 2 tbsp. l

How to cook:

  1. Remove the seeds from the cherry. Pour into a cauldron.
  2. Salt, add sugar. Boil for half an hour. Cool.
  3. Season with meat spices. Stir and pass through a sieve.
  4. Season with vinegar and cook without a lid until thickened (35 minutes).
  5. Jar dispenser.

These recipes will help make the winter diet healthier and more varied.


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