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Vegetarian Sriracha Sauce

  • Author: Preethi Vemu
  • Total Time: 30 minutes
  • Yield: 4


Use this sauce as starter for noodles, pastas or as a spread for sandwiches or in some flavored rice. All these options taste awesome.


  • Red chillies, finely chopped – 1.5C
  • Tomato, chopped – 1C
  • Onion, finely chopped – 1/2 C
  • Spring onion, finely chopped – 1/2 C
  • Balsamic vinegar – 2 Tbsp
  • Soya Sauce – 1 Tbsp
  • Salt – 1 Tsp or to taste
  • Sugar – 1 Tbsp
  • Mustard oil – 1 Tbsp


  1. Heat the oil in a deep and thick bottomed pan.
  2. Sauté the onions and spring onions together till they are both cooked.
  3. Add the tomatoes and chopped chilli pieces to this and continue heating on a low flame, till all the ingredients are cooked.
  4. Pour the balsamic vinegar and soya sauce over these and mix well.
  5. Now add the sugar and salt to this and let this simmer for another 10 min, or till the liquid from the ingredients evaporates.
  6. Let these vegetables cool and pulse them in a mixer-grinder or in a blender till all the ingredients form into a smooth paste.
  7. Store in an airtight and dry container for up to a month in the fridge.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
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