6 DIY pantry staples 15



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Are you looking to replenish your pantry? If not, you’ll want to after looking at this great DIY pantry list we’re prepared for you. Take a look at six of our favourite DIY pantry staples.

It will be more time consuming than simply buying the store version but they’ll taste much more fresh. As an added bonus, some are even less expensive than the store-bought versions!

1. Flavoured salt

Customise salt to your taste preferences.

Variety of Different Sea Salts

Ingredients & Instructions

  • 1 teaspoon flavouring per 1/4 cup salt
  • Salt – coarser and flaker will add more texture and enhance appearance
  • Flavouring – herbs, spices, citrus peels, tea leaves or whatever your imagination comes up with!

2. Peanut butter

Seems simple enough? But we bet you’ve probably never made it!

peanut butter


  • 1 cup salted or unsalted peanuts
  • 1 tbsp canola oil or peanut oil


  1. Blend! Depending on how smooth or crunch you like your peanut butter to be.
  2. Add a touch of oil if you like it a bit runny and a pinch of salt for taste

3. Mayonnaise

Making your own mayonnaise will likely be healthier than the store-brought version. You’ll know exactly what is in your condiments!



  • 2 egg yolks
  • 1 teaspoon lemon juice
  • 1/2 teaspoon mustard
  • 1/2 teaspoon salt
  • 1 cup olive oil


  1. Mix yolks, lemon juice, salt and mustard with a blender – pulse to break up yolks.
  2. Slowly add half of the oil amount. Ensure it is completely mixed before adding more – it should start to thicken and lighten.
  3. Steadily add the remaining oil and the mixture will become thicker.

4. Tomato Sauce

You can create just the right about of spice and tomato flavour for your next batch of chips.



  • 1/2 small brown onion
  • 400g tin of diced tomato’s (no salt added)
  • 2-3 tbsp
  • 1/4 cup apple cider vinegar
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp salt and pepper
  • 1/2 tbsp paprika
  • 1 tbsp tomato paste (no salt added)
  • 1 tbsp olive oil
  • Or add other spices like ginger, mixed spices or garlic to taste


  1. Brown onions. Heat olive oil in sauce pan and add chopped onions until softened.
  2. Stir in the diced tomato’s and let simmer for 10-15 minutes. (Add vinegar half way through). The tomato’s should reduce by about half.
  3. Combine the remaining ingredients in the pan. Simmer until thick.
  4. Use a mixer to puree the ingredients and then push through a sieve to get a smooth consistency

5. Homemade Nutella

Hands down, this is our favourite pantry staple. Try not to eat it all when you’re preparing it!



  • 1 and 1/2 cups hazelnuts
  • 1/2 cup coconut sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon melted coconut oil
  • 6-8 tablespoons water


  1. Preheat oven to 150C and place hazelnuts on baking sheet. Toast for 20 minutes until skins crack.
  2. Cool and rub them to remove skins – as much as possible.
  3. Place hazelnuts in a food processor and mix into creamy nut butter (approx. five minutes).
  4. Add remaining ingredients, although slowly add the water one tbsp at a time until your desired consistency.

6. Tomato Paste

Tomatoes and Tomato PasteIngredients

  • 4kg tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1/2 teaspoon citric acid


  1. Preheat oven to 175C and chop tomatoes in quarters.
  2. In a pan, simmer tomatoes in the olive oil until the peels begin to detach.
  3. Pass the tomatoes through fine sieve and add remaining ingredients.
  4. Divide tomato pulp on baking sheets.
  5. Bake until the tomatoes are reduced to a paste (3 to 4 hours) – there shouldn’t be any remaining water/moisture (depends on the juiciness of your tomatoes)


Have you ever tried to make any of these pantry essentials? Will you try making any of these? Share with us below.

Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. You buy preserving jars from Fowler Vacola in Victoria. The other option is a used jar NOT screw top fill with hot liquid and put lid on while hot and turn upside down preferably overnight. Turn them up in morning and put a ruler on top if it dips in centre it is right if not try again or use immediately.

  2. I still make my sauces etc and freeze them weighed in Chinese containers. That is if I am not making a lot

  3. I enjoy making my own dried tomatoes Roma are the best dry in the oven. Greek yoghurt cheese balls in lemon and chilli oil so easy and yum. Vanilla sugar is nice. I like homemade mango chutney and we have been making a 120y old spicy tomato sauce but it takes us all day 25kg 60lb big job last us a year or more.

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