Homemade Chilli Garlic Sauce

Homemade Chilli Garlic Sauce

A basic recipe of sauce used in Chinese and Cantonese cuisine and eaten a lot too in Indian Street food so you can try this sauce to make chicken, veggies and can serve with rice or dim-sums too. Can store up to 3 weeks. All natural,homemade and fresh.

Chilli Garlic Sauce


Ingredients Qty

Dry Red Chillies (seeded) 10

Garlic (fine chopped) 20

Oil 5 tbsp

Salt to taste

Tomato Ketchup 500ml

Water 1 cup


Note: Take double the garlic as the amount of red chillies.


  1. Soak the dry red chillies in warm water for at least 45 minutes.
  2. After that, take the chillies along with the water in which they were soaked blend them but not fully. There should be a granular texture.
  3. Take a wok/skillet on medium flame, once the oil is hot, add half of the garlic, sauté them.
  4. Add the chilli paste and cook on low heat for 5 minutes.
  5. Add the tomato ketchup and now cook on medium heat. Once the sauce start to reduce then add 1 cup water. Add salt and mix well. Add the remaining garlic now.
  6. Now keep stirring, and cook on low to medium flame on 10 minutes until there is a saucy consistency and there is a glaze as shown in the photo.
  7. Use it in cooking, chilli garlic chicken, and chilli garlic veggies and serve it with spring rolls as an accompaniment. Store it in air tight container in refrigerator.


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