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Indo Chinese Hot and Sour Sauce
Tarla Dalal
13 June, 2018
Table of Content
It can be used to toss noodles or served as a dip with Indo-Chinese starters. You can store it in the fridge in an airtight container for around two days, so if you whip up a batch you can make a couple of exciting dishes with it.
You can also try other recipes like Chilli Garlic Sauce or Honey Chilli Sauce
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
11 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
16 Mins
Makes
5 tbsp
Ingredients
Main Ingredients
1/2 tbsp oil
1/2 tbsp finely chopped garlic (lehsun)
1/2 tbsp finely chopped ginger (adrak)
1 cup fresh tomato pulp
3/4 tsp chilli powder
1/2 tsp vinegar
1/2 tbsp soy sauce
1/2 tbsp red chilli sauce
1 tsp sugar
salt to taste
Method
- Heat the oil in a deep non-stick pan, add the garlic and ginger and sauté on a medium flame for 30 seconds.
- Add the tomato pulp and chilli powder, mix well and cooking on a medium flame for 5 minutes, while stirring occasionally.
- Add the vinegar, soy sauce, chilli sauce, sugar, salt and ¼ cup warm water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Cool completely and serve or store in an air-tight container keep refrigerated.
Indo Chinese Hot and Sour Sauce recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 66 cal |
| Protein | 0.3 g |
| Carbohydrates | 16 g |
| Fiber | 0.4 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 43.9 mg |
Click here to view Calories for Indo Chinese Hot and Sour Sauce
The Nutrient info is complete
Foodie #580698
Nov. 25, 2019, 4:33 p.m.
Payal Parikh 86
Aug. 25, 2019, 2:53 p.m.
I love this spicy and sour sauce, I serve it often with my starters like tikkis, kebabs and it taste really good.
jdoshi612
Nov. 9, 2016, 2:23 p.m.
I love this tongue-tickling spicy and sour sauce, I serve it often with starters and make stir fried vegetables using it. It taste really amazing!!
Foodie #675489
March 21, 2016, 12:21 a.m.
loved it
Bir
March 15, 2016, 12:23 a.m.
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