Annapurna KitchenSSMAIC · Kankhal, Haridwar

Volume VEasternChinese

Inspired by: Dumpling dip

All year

Ginger–Soy Dipping Sauce

Pickles, Sauces & CondimentsCondiment

Serves: 6
Portion: 1 tbsp
Time: 5 min
Texture: Liquid
Season: All year
Dosha: Vata
Pitta
Kapha
Vata–Kapha

Ingredients

What you need

Servings

Translate ingredients

Ingredients for 6 servings
Done	Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
	Soy sauce / tamari (gluten-free)	2 tbsp (reduced-salt)	30 ml	150 ml
	Apple-cider or rice vinegar	1 tbsp rice or black vinegar	15 ml	75 ml
	Water	1 tbsp	15 ml	75 ml
	Ginger, fresh	1 tbsp, fine julienne	15 g	75 g
	Sesame (til) oil	few drops	3 g	15 g
	Jaggery (gur)	½ tsp	2 g	10 g

Method

How to cook it

Step 1: Combine; rest 5 minutes so the ginger infuses.

Nutrition

Per serving, estimated

11kcal

Energy

0.4g

Protein

0.6g

Fat

1g

Carbohydrate

0.1g

Fibre

0.7g

Salt

Low salt · 0.7 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

How we made it Ayurvedic

FromGarlic–chilli oil
→
Toginger

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