Ingredients

Check off ingredients as you go

  • Dried Red Chilli Flakes
    Dried Red Chilli Flakes 3 tbsp

    Adjust to taste for desired spiciness level

  • Sugar
    White Sugar ½ cup

    Can substitute with palm sugar or honey for deeper flavor

  • Water
    Water ½ cup

    Filtered or tap water for sauce base

  • White Vinegar
    White Vinegar ½ cup

    Provides tanginess. Rice vinegar can be substituted

  • Fresh Garlic
    Garlic (minced) 2 tbsp

    Fresh garlic finely minced for best flavor

  • Salt
    Salt 1 tsp

    Or to taste. Enhances all other flavors

  • Cornstarch
    Cornstarch 1 tbsp

    Or potato/tapioca starch. Mixed with 2 tbsp water for slurry

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Instructions

  1. Combine Base Ingredients
    • In a small saucepan, combine dried chilli flakes, sugar, water, white vinegar, minced garlic, and salt
    • Bring to a gentle boil over medium heat, stirring occasionally until sugar dissolves completely
    • Reduce heat to low once boiling and let simmer for 2 minutes
  2. Thicken the Sauce
    • In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a smooth slurry (no lumps)
    • Reduce heat to low and slowly pour in the slurry while stirring continuously
    • Simmer for 2-3 minutes until sauce thickens to a glossy, syrupy consistency
    • Sauce will continue to thicken slightly as it cools
  3. Cool and Store
    • Remove saucepan from heat and let sauce cool completely to room temperature
    • Once cooled, transfer to a clean glass jar or bottle with tight-fitting lid
    • Store in refrigerator for up to 3 weeks
    • Always use clean utensils when dipping to prevent spoilage

Chef's Tips

Adjust Heat Level

For a milder sauce, start with 1 tbsp of chilli flakes. For extra heat, add more or include fresh chopped bird's eye chillies. Remove seeds from fresh chillies for milder flavor.

Sweetness Variations

Replace white sugar with palm sugar for a deeper, caramel-like flavor or honey for a floral note. Adjust sweetness to your preference by starting with less sugar and adding more to taste.

Texture Control

If sauce becomes too thick after refrigeration, thin it with a little warm water or vinegar. For thicker sauce, increase cornstarch slurry slightly (mix equal parts starch and water).

Usage Ideas

Great as dipping sauce for spring rolls, dumplings, grilled meats, or drizzled over rice bowls, noodles, salads. Also works as marinade for chicken or glaze for roasted vegetables.

Storage & Shelf Life

Store in airtight glass container in refrigerator for up to 3 weeks. For longer storage, can be frozen in ice cube trays and transferred to freezer bags for individual portions.

Video Tutorial

Watch step-by-step on Instagram

Tag: @calcuttakitchen.in