Indian Chilli Dipping Sauce

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Indian Chilli Dipping Sauce

Indian Chilli Dipping SauceIndian Chilli Dipping Sauce is a modern British recipe (from British Indian Restaurants) for a classic dipping sauce of chillies in a tomato ketchup and sweet chilli sauce base finished with a tempering or tadka. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Chilli Dipping Sauce.

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Makes:

125ml (1/2 cup)

Rating:

Tags : Curry BIR Curries Chilli Recipes Sauce Recipes Vegetarian Recipes British Recipes

This is the BIR recipe for the chilli dipping sauce served as a dipping sauce for poppadoms as a starter in British Indian Restaurants.

Ingredients:

4 tbsp sweet chilli sauce
1 tbsp tomato ketchup
1 tbsp fresh coriander (cilantro)
½ tsp lemon zest
¼ tsp red food colouring (or ½ tsp Kashmiri chilli powder)
100ml (2/5 cup) water

For the Tadka:
1 tbsp ghee (or oil)
½ tsp Panch Phoron (Bengali five-spice)
2 garlic cloves, finely sliced
½ tsp chilli flakes

Method:

Combine all the ingredients (except the tadka) in a blender and process until smooth.

For the tadka, heat the ghee (or oil) in a small pan. When the oil is hot, scatter over the panch phoran and cook for 30 seconds. Now add the garlic, and chilli flakes. Continue frying for about 90 seconds, until the garlic begins to colour around the edges.

Take off the heat and pour into the blender. Process to incorporate with the other ingredients.

Scrape the mixture into the pan used to fry the tadka, bring to a simmer and cook for about 20 minutes over low heat, stirring occasionally, until thickened to your liking. Set aside to cool, turn into a serving dish and serve.