Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wasabi Cream Sauce

Piccalilli Relish by Salad Foodie

The final harvest of green tomatoes I relegated to a batch of Piccalilli, a relish of East Indian origin. Just can't get enough of that lightly pungent and savory condiment....and it’s way easy to make using a food processor for most of the chopping tasks. Make a batch of this to give as holiday gifts, and to enjoy yourself through…

Fig chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fig chutney

Hoisin Sauce by Hungry Jenny

Taste before serving as it's quite easy to adjust the recipe to suit your palette :-) Because of the acidity and salt content, this should keep in your fridge for quite a long time, a few months at least.

Hung Shao Sauce by Walter Sandsquish

A barbecue sauce, popular in parts of China and Korea.

: Mango sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

: Mango sauce

Apple and Raisin Chutney Recipe by Hina Gujral

Apple and Raisin Chutney Recipe is a British style savory spread made with apples and raisin and a hint of cinnamon that provides the much required warmth.

Spicy Plum Sauce by erin de martini

Katsu sauce by Ben Freeman

A dipping sauce for fried meats

Mint and Coriander Chutney Recipe (Green Chutney) by Hina Gujral

Mint and Coriander Chutney Recipe is quick to make chutney that can spice-up any appetizer, especially Indian Chaats. No Indian street food fare is complete without spicy, flavorsome condiments. These condiments not only bring colors to the table but also provide a layer of flavors to the food.