Indo Chinese Hot and Sour Sauce
by Tarla Dalal

A classic Oriental sauce, which is sour and spicy at the same time with a faint hint of sweetness, the Indo-Chinese Hot and Sour Sauce is a handy sauce to keep in your fridge.

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

This recipe has been viewed 58647 times

4/5 stars 100% LIKED IT
5 REVIEWS ALL GOOD

Indo Chinese Hot and Sour Sauce recipe - How to make Indo Chinese Hot and Sour Sauce

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 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.