Make simple tomato ketchup at home for a homemade variation on the traditional American condiment that is frequently served with French fries. To replicate the flavour of your preferred store-bought ketchup, the recipe utilises tomato paste, dried spices, and brown sugar.

This sauce, which has Indonesian influences, is a staple in Dutch cooking. The peanut satay sauce, which is nutty, creamy, and spicy, goes well with skewered meats, barbeque, fries, and other foods.

This mild coconut chutney is perfect for dosas, idlis, and uttapams because it also contains black mustard seeds, dried chilies, and curry leaves. It tastes good spread on a meaty sandwich and with pretty much any kind of meat.

Spanish alioli—spelled allioli in Catalan, where it is produced without eggs—is thick, garlicky, and served with a variety of foods, including croquettes, fried potatoes, vegetables, meats, and more. It tastes good smeared on bread or in your favourite sandwich.

It's really simple to prepare this sweet chilli sauce at home, known as nam chim kai in Thailand. It gives foods like shrimp, egg rolls, wings, spring rolls, and more a little acidic, spicy sweetness.

Despite not actually containing any eels, Japanese-American eel sauce is frequently served with unagi (grilled eels) and eel rolls. Just four ingredients are needed: mirin, soy sauce, sake, and sugar.

Fruit chutneys are also well-liked in South Africa, despite the Southeast Asian origins of chutney. In this recipe, raisins, peaches, and dried apricots are cooked together with vinegar, sugar, and seasonings. The end result is a sweet, tangy, and savoury sauce.

In Malaysia, Singapore, and Indonesia, sambal is a well-liked condiment. Chillies and aromatics like ginger, lemongrass, turmeric, and galangal are used to make the hot sauce. Try it on almost everything, from rice dishes to sandwiches to soup, if you enjoy spicy food.