Restaurant-Style Red Chilli Garlic Sauce Recipe – Indian Chinese

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Red Chilli Garlic Sauce Recipe – Indian Chinese

Hey everyone! If you’re anything like me, you love a good Indian-Chinese takeout. But honestly? Making your own Red Chilli Garlic Sauce at home is SO much better – fresher, tastier, and you control exactly what goes into it. I first started making this when I realized how much sugar and unnecessary additives were in the store-bought versions. This recipe is a game-changer, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Red Chilli Garlic Sauce is seriously addictive. It’s the perfect balance of spicy, savory, and slightly sweet. It’s incredibly versatile – amazing with noodles, fried rice, spring rolls, or even as a dip for momos. Plus, it’s surprisingly easy to make, and the flavour is way better than anything you can buy in a jar. Trust me, once you try this, you’ll never go back!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious sauce:

• 1 cup seeded red chillies
• ⅓ cup oil (vegetable, canola, or sunflower oil work well)
• 4 tbsp minced garlic
• 3 tbsp finely chopped ginger
• 1 tsp soya sauce
• 3 tsp tomato ketchup
• ¼ tsp sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Seeded Red Chillies: I use Kashmiri red chillies for a vibrant colour and moderate heat. Removing the seeds reduces the spice level, but feel free to leave some in if you like it extra fiery! You can find these at most Indian grocery stores.
• Oil: A neutral-flavored oil is best so it doesn’t compete with the other flavours. Vegetable, canola, or sunflower oil are all great choices. Some people even use peanut oil for a slightly different flavour profile.
• Regional Variations: Indian-Chinese cuisine is all about adaptation! Some recipes call for a splash of vinegar, while others add a pinch of white pepper. Feel free to experiment and make it your own. You’ll also find variations in the amount of ketchup and soya sauce used depending on the region and personal preference.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, finely chop your ginger and garlic. Don’t be shy with the garlic – it’s a key flavour!
2. Next, boil the seeded red chillies in water for about 5 minutes. This softens them up for grinding. Drain the chillies, reserving the cooking water – we’ll need that! Grind the chillies into a smooth paste using the cooking water. This helps maintain the colour and flavour.
3. Now, heat the oil in a pan over medium heat. Add the minced garlic and sauté briefly, just until it starts to turn golden. Be careful not to burn it!
4. Add the finely chopped ginger and cook until it’s lightly browned and fragrant.
5. Pour in the chilli paste, soya sauce, tomato ketchup, sugar, and salt. Stir well to combine.
6. Cook the sauce on medium heat for about 5-7 minutes, stirring constantly, until it thickens and the oil starts to separate from the sides. This is how you know it’s ready!
7. Finally, remove from heat and let the sauce cool completely. Once cooled, store it in an airtight container.

Expert Tips

A few little things that’ll take your sauce to the next level:

• Don’t rush the cooking process. Allowing the sauce to simmer and thicken properly is crucial for developing the flavour.
• Taste as you go! Adjust the salt, sugar, and chilli paste to your liking.
• Use a good quality soya sauce. It really makes a difference.

Variations

Want to customize this sauce? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your ketchup and soya sauce to ensure they don’t contain any animal-derived ingredients.
• Spice Level Adjustment: For a milder sauce, use fewer chillies or remove more of the seeds. For extra heat, leave the seeds in or add a pinch of cayenne pepper. My friend, Priya, loves to add a ghost pepper for a real kick!
• Gluten-Free Soya Sauce Option: Simply substitute the regular soya sauce with a gluten-free tamari.
• Festival/Gathering Adaptations: Scaling the recipe is easy! Just double or triple the ingredients to make a larger batch for parties or gatherings. I always make a huge batch for Diwali – it’s a crowd-pleaser!

Serving Suggestions

Okay, so you’ve made the sauce… now what? Here are a few of my favourite ways to enjoy it:

• Noodles: Toss it with your favourite noodles for a quick and easy meal.
• Fried Rice: Add a spoonful to your fried rice for an extra burst of flavour.
• Spring Rolls & Momos: Serve it as a dipping sauce for spring rolls or momos.
• Manchurian: Use it as the base for a delicious Manchurian dish.

Storage Instructions

This sauce keeps really well! Store it in an airtight container in the refrigerator for up to 2 weeks. The flavour might even improve after a few days as the ingredients meld together.

FAQs

Got questions? I’ve got answers!

• What type of oil is best for this sauce? A neutral-flavored oil like vegetable, canola, or sunflower oil is ideal.
• Can I use fresh red chillies instead of dried? Yes, you can! You’ll need about 4-5 fresh red chillies for every 1 cup of dried chillies.
• How can I adjust the sweetness of the sauce? Add more or less sugar to taste. You can also use a touch of honey or maple syrup for a different flavour.
• What is the shelf life of this homemade sauce? It will last for up to 2 weeks in the refrigerator in an airtight container.
• Can this sauce be frozen? Yes, you can freeze it! Store it in a freezer-safe container for up to 3 months. Just be aware that the texture might change slightly after thawing.

Enjoy making (and eating!) this amazing Red Chilli Garlic Sauce. Let me know in the comments how it turns out for you!