Chilli Dip

Halve the red chillies lengthwise and remove the seeds and white membranes for a milder heat, leaving some seeds if preferred for more intensity.

Chop the deseeded chillies finely into small pieces.

Heat the oil in a pan over medium heat and add the chopped onion, stirring until softened and translucent.

Add the chopped garlic to the pan and cook for 1-2 minutes, stirring constantly to avoid burning.

Add the finely chopped chillies to the pan and stir well to combine with the onion and garlic mixture.

Cook the chilli mixture over medium heat for 3-4 minutes, stirring occasionally, until the chillies begin to soften.

Stir in the tomato ketchup, soy sauce, and vinegar until evenly incorporated into the chilli mixture.

Cook for another 1-2 minutes, stirring gently, until all ingredients are well combined and the dip reaches a uniform consistency.

Remove from heat and allow the dip to cool slightly before serving, which will help the flavours develop and meld together.