It feels a bit strange calling this a
Coriander Lime Dip when it’s
so so close to a classic South Asian Yoghurt Chutney, so I had to add "chutney" to the name. Now before anyone calls me
out for breaking the chutney code, relax, this is the 2.0 upgrade, and my
ancestors would totally get it… I think. This creamy green goodness has
the same herby kick and tangy bite we all love, just with a zesty lime twist
instead of the cooling mint...so technically it is a chutney.
You know me, the dip lover, she strikes again, back with another
simple and easy homemade dip that
just hits the spot. It’s fresh,
creamy, and perfectly balanced with the right amount of heat from the green
chillies. I've made a variation of this many times, but here I serve alongside my
Beef Quesadillas (recipe coming
next!), and it was the ultimate pairing, adding that bright, herby freshness
that makes everything taste better.
What I love about this chutney/dip is how versatile it is. Drizzle it over
grilled meats, serve it with samoosas, kebabs, wraps, or even as a dressing
for salads and rice bowls. You can also use it as a dipping sauce for chips
or veggie sticks, honestly, it goes with
everything. Store it in an airtight
jar in the fridge, and it’ll last up to
two weeks, making it perfect for
meal prep or a go-to condiment throughout the week.
"Getting my protein in... one delicious dunk at a time"
Another day, another dollop of deliciousness! Because honestly, when
it comes to sauces, is there such a thing as too many? I think not,
plus bringing you new sauce recipes has become my thing, and I absolutely loved creating this recipe with Lancewood.
I do have a
confession—where I’m from, ranch dressing isn’t a thing. Yep, I’ve never
actually had the store-bought stuff. So, can I promise mine tastes like the
bottled version? Not really. But can I promise it’s creamy, herby, tangy,
and downright addictive? Absolutely.
This one’s my healthier twist on the classic American ranch
dressing—traditionally made with mayo and buttermilk. But in true Spicy
Fusion Kitchen style, I’ve given it a protein-packed glow-up using Greek
yoghurt. That’s right, it’s creamy and it's doing your macros a favour. Get
that protein in while pretending you're just indulging in a snack? Yes
please.
This has been on my to-make list longer than I care to admit, but I
finally got around to it—and it did not disappoint. It’s the kind of
all-rounder sauce that fits in everywhere: drizzle it over your salad, dip
your chips and fries in it, spoon it onto wraps, pair it with grilled
veggies, or dunk some crispy chicken tenders or wings in it. I paired this Homemade Rance Dressing with
some Nashville Hot Honey Mozzarella Sticks (recipe coming soon).
Best part? It’s a no-fuss, no-blender, barely-any-washing-up type of
recipe. Simple ingredients, minimal effort, and you can literally mix it all
in the same jar you’re going to store it in.
It lasts up to 2 weeks in the fridge, but it'll be finished within days.
"Warning: May cause uncontrollable sauce cravings."
I came across this Chipotle in Adobo Sauce jar in the supermarket, and I
had to get it and come up with some yummy recipes for you. Obviously, a
sauce recipe is a must, and you know you can never have too many sauce
recipes.
This Chipotle Sauce was easy to whip up, as everything goes straight into
the blender.
It's great in burgers, tacos (recipe coming next), wraps, burritos, paninis, and loaded fries—endless possibilities! This recipe yields around 1 cup and lasts up to 2 weeks in the fridge when stored in an airtight jar or bottle.
I know I've promised this recipe for a while, but I'm finally back to posting it. As you will see from the method, it's also easy to make and a versatile sauce for your fridge. Add a few red chilli
flakes to the recipe to strike a beautiful balance between sweet and spicy. Although this is optional, it elevates the sauce.
Teriyaki Sauce is an excellent addition to many recipes and pairs
beautifully with soy sauce. So, if you want to add more flavour to your
Asian-inspired dishes, you can use some Teriyaki Sauce.
Depending on where you are, finding a Halal-certified or non-alcoholic bottle of Teriyaki Sauce can be extremely difficult. Well, it is for me.
I found it once and never again. I had a bottle in the
fridge, so if you come across this brand, it's Halal and
Non-Alcoholic.
This recipe makes approximately 2 Cups of Teriyaki Sauce. You can make a large batch and store it in the fridge.
This Teriyaki Sauce can be prepped in advance. As mentioned, you can
make enough for one recipe or a larger batch. Depending on what you have on hand, it should be kept in an airtight bottle or jar and refrigerated. It can last up to two weeks in the fridge.
My following recipe uses this homemade
sauce for teriyaki chicken. While I use it in this recipe, you can also use it
on fish, beef, prawns, and other chicken recipes, like wings.
Teriyaki sauce can also be used in rice, stir-fries, noodles, ramen, and dumplings. It can also be used as a dipping sauce or as an addition to a homemade dipping
sauce or salad dressing. As you can see, the list is endless, so do not limit
yourself to experimenting in the kitchen with it.
What Is Mirin, And Is It Halal?
Teriyaki Sauce commonly contains Mirin, so finding a Halal-certified
or non-alcoholic brand is quite tricky—well, on my side of the world, it
is.
Mirin is a type of rice wine commonly used in Japanese
cooking. It commonly has a low alcohol content and a higher sugar content. However, it is not
the same as rice vinegar. As mentioned, Mirin is sweet and contains alcohol,whereas rice vinegar is sour and acidic and has no alcohol.
*Disclaimer: I'm not an Islamic expert or scholar. My Islamic belief is that alcohol is not
permissible to ingest, regardless of the quantity or if it burns out
during the cooking process. I'm not here to have debates or ease anyone's
conscience. If you have any doubts or would like to clarify any rulings for yourself, please contact a legitimate Islamic scholar near you.*
4 - 5 Tbsp Brown Sugar (adjust depending on your sweet preference)
1/2 tsp Chili Flakes (optional)
1/2 Cup Cold Water
2 Tbsp Corn flour
Method With Step-By-Step Pictures
1. Add low-sodium soy sauce, 1 cup water, ground ginger, crushed garlic, brown sugar (adjust according to your sweetness preference), and chilli flakes to a saucepan. Heat on high heat for 2 - 3 minutes. The chilli flakes are optional, but I like the extra heat, which helps balance the sweet flavour.
2. Once your mixture starts to heat up and slowly
bubbles on the sides, turn the heat down to medium-low before adding in the slurry you made. The slurry is a fancy
word for the corn flour and water mixture. Mix the corn flour and cold water until they are combined and there are no lumps. This will help
thicken the sauce.
3. The slurry will lighten the sauce colour. Don't panic; that's normal. It will darken as the sauce thickens.
4. Let it simmer until it thickens and turns glossy. This should take 4 - 5 minutes at most. If it is too thick, you can thin it out with water, but only add a little, around 1 - 2 Tbsp (note: I did not thin mine).
5. Let it cool, then mix it quickly before bottling and storing it in the fridge.
Method
Add low-sodium soy sauce, 1 cup water, ground ginger, crushed garlic, brown sugar (adjust according to your sweetness preference), and chilli flakes to a saucepan. Heat on high heat for 2 - 3 minutes. The chilli flakes are optional, but I like the extra heat, which helps balance the sweet flavour.
Once your mixture starts to heat up and slowly bubbles on the sides, turn the heat down to medium-low before adding in the slurry you made. The slurry is a fancy word for the corn flour and water mixture. Mix the corn flour and cold water until they are combined and there are no lumps. This will help thicken the sauce.
The slurry will lighten the sauce colour. Don't panic; that's normal. It will darken as the sauce thickens.
Let it simmer until it thickens and turns glossy. This should take 4 - 5 minutes at most. If it is too thick, you can thin it out with water, but only add a little, around 1 - 2 Tbsp (note: I did not thin mine).
Let it cool, then mix it quickly before bottling and storing it in the fridge.
Pin This Recipe
Pinning my recipes to your Pinterest boards is so easy.
Simply click on the picture,
and it will open up your Pinterest,
where you can save the image
and recipe links to any board automatically.
I hope you enjoy this. Teriyaki Sauce recipe. I've shared a few Sauce recipes before, which you can check out here;
Hey, I’m Zainab — cooking (and eating) is how I embrace my chubby cheeks, and bring a little joy to the kitchen! I love blending flavours, spices, and cultures to create recipes that are as fun to make as they are to eat. Think bold spices, fusion twists, and meals that are fancy enough to impress but easy enough to whip up any day of the week.
Every recipe I share is something we’ve actually eaten at home — no food styling fakery here (well, maybe just a bit of garnish magic). My step-by-step photos and videos walk you through every stage, so whether you're a kitchen newbie or a seasoned pro, you’ll plate up something delicious and beautiful in no time.
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