Easy tamarind chutney recipe or Imli chutney - a tangy, sweet dipping sauce perfect to dip your homemade samosas or add to your favorite samosa chaat . This homemade condiment is better than any store bought chutney and rivals what you can get at your local Indian restaurant. It will elevate any dish with its tangy, spicy sweetness and delectable blend of flavors. Plus, this comes together in less than 5 minutes of prep apart from the soaking time!

One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!

Nuoc Cham Dipping Sauce is a staple at most Vietnamese tables. Easy to prepare, you can whip this up in about 10 minutes! It's sweet, sour, salty, savory, and spicy!

A sweet and flavorful dipping sauce perfect for sweet potato fries, chicken, spring rolls and so much more!

This tonkatsu sauce recipe is easy to make and is tangy and rich. It makes a great chicken katsu sauce and is perfect for dipping all your favorite fried food!

Mind blowing salted caramel sauce kissed with a touch of soy sauce. This umami rich soy sauce caramel is perfect over desserts and can be added to savory dishes too!

Churros is a Spanish classic but the lemon and cardamom in this recipe gives it a sophisticated twist.

A recipe for fishcakes are super easy to make, healthy, gluten-free and very inexpensive using simple pantry items. If you like Thai and Asian flavors, then these fishcakes are definitely for you!

This dipping sauce is sweet, sour, and delicious. It’s super simple, too – you probably have most, if not all, of the ingredients in your kitchen already. Hurray! I especially love this…

Thai sweet chillie sauce is syrupy, sweet and hot spicy. It takes under 10 minutes to make from start to finish. It's super quick. But I think the most satisfying part about making sauces, pickles, chutneys, jams or relishes, super quick or not, is in the bottling. Because you just know better things are about to come. I really wanted a square bottle for this. So I went to Daiso. Got it. Daiso has everything. They have the littlest sauce bottles in the world too. Each slightly longer than an inch and perhaps skinnier than your little finger. They are to bring along with you when you travel. For when you're feeling homesick. Or perhaps to work. So quirky. Even silly me wouldn't buy them. They are just too little. :) But I did buy that cute spoon in the photo. I can't stop myself buying things from that store. Help. And then I made sauce. The recipe ~ This sauce was so easy. I got the recipe off Closet Cooking who got it off She Simmers. However, I added fish sauce and a couple more chillies for more heat. And for more Thai. Beautiful and delicious. I can't wait to dip some spring rolls in it. So Thai. So pretty. 4 large red chillies 3 bird eye chillies 2 cloves garlic 1/4 cup vinegar, I used apple cider 1/2 cup sugar 3/4 cup water 1 1/2 T fish sauce 1 T cornstarch mixed with 2 T water Cut chillies up, de-seed if you prefer ( I did not). Put both kinds of chillies, garlic, water into a blender and blend until the chillies are medium fine or fine if you prefer. Pour the mixture into a pot. Add vinegar and sugar and bring to a gentle boil until the sugar dissolves. Add the fish sauce and taste for salt. Add more if necessary. Add the cornstarch-water mixture and stir the sauce until the sauce thickens about a minute. Bring it off the heat and let it cool before bottling.

[VIDEO] Rachel's Healthier Caramel Sauce

Make this no-cook 1-minute Quick Gyoza Sauce using a few simple ingredients and serve it with your favorite dumplings.

These SEVEN easy stir fry sauce recipes add so much flavor to your dinner! They are easy to prep with pantry staples, and you can even freeze them for later.

Spicy, zesty, and sweet, this nuoc mam recipe ( nước mắm ) packs a lot of flavors. You can make this iconic Vietnamese Dipping Sauce or Vietnamese Fish Sauce in just 8 minutes and with simple ingredients.

These gluten free soft pretzels taste like a homemade version of the buttery, chewy mall pretzels you love. The dough is so easy to handle!

Once you make my Spiced Rum Caramel Sauce recipe, you'll be looking for new things to drizzle it on — everything from fruit to brownies, and even sundaes!

Make your own hoisin sauce to serve with Chinese dishes. Super versatile, it works as a glaze for meat, as a dipping sauce or a sauce for stir-fries

5-minute salted caramel sauce has just 5 ingredients and is the perfect ice cream topping or caramel sauce for cake or pie!

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.

[btnsx id=”19834″] Tomorrow is the first day of national “Waste Less, Live More” week here in the UK. To mark the occasion I would like to suggest the following ten point ch…

These easy, savoury pancakes pair the mellow sweetness of leeks with some punchy chilli heat – served with an Asian dipping sauce, they’re delicious as a quick snack or light lunch

These New Orleans style yeasted beignets are delicious pillows of fried sweet dough. Serve them with chocolate dipping sauce and a café au (vegan) lait for a special treat!

​This is the first of a three recipe 'series' that I have lined up over the next few days. The three go hand-in-hand with one another to make one absolutely fabulous thing, but you can also use them each individually or with other recipes as well!...

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.

This delicious sweet and sour Asian dip is made for sharing! Serve it with some baked wonton chips for a creamy vegetarian dip that is full of flavor.

This has become a staple around here. Love it! Going to try baking them next. (photo courtesy of Budget Bites) 2 lbs boneless, skinless chicken breasts 2 large eggs 1/4 c coconut milk 1/2 c all purpose flour 1 cup panko bread crumbs 1 cup shredded coconut 1/2 tsp salt 1/2 c vegetable oil, divided 1 cup sweet chili sauce (I bought mine at Costco, Thai Kitchen brand) STEP 1: Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. STEP 2: Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut. STEP 3: Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles. STEP 4: While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next. STEP 5: After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through. STEP 6: When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.