Garlic & Red Chilli Sauce
RECIPE GARLIC & RED CHILLI SAUCE
Garlic & Red Chilli Sauce is an easy to make, versatile and fiery hot sauce made from fresh red chillis and garlic. It is my all time favorite as it goes well with anything from pakoras(fritters) to sandwiches. Add a bit to soups, dals or rice. Smear a bit on parathas, rotis. Its such a versatile chutney. What I like best about this chutney is that it stays for days in the fridge.
Simple to make and you can make it according to your taste by by adding less or more chilis (peppers) or even the garlic. I prefer to leaves the seeds of the chilis to make the fiery hot sauce. Feel free to remove them if you want.
This time round for one of the Diwali lunches, where I had invited guests I wanted to make stuffed pepper as starters. Instead of buying the normal bell peppers, I decided to buy the long ones. The greengrocer assured me that they were just like the sweet peppers but only the shape was different. When I cut the pepper into half, instinct told me taste a wee bit. I did and my mouth was on fire. The peppers were hot! So a quick change of plans and I made a big batch of garlic and red chilli sauce.
The sauce went well with dhokras, dakor na gota. In fact my mamaji loved it so much that he requested I pack some for him. Since then, it has become a popular edible gift that I give to friends and family.
Enjoy Garlic & Red Chilli Sauce With:
Ingredients Required For Garlic & Red Chilli Sauce:
- Garlic – Need one big bulb of garlic. Peel and chop into pieces so it does not get stuck in the blades of the food processor.
- Fresh Red Chillis – Wash them well. Remove the stem. Chop into big pieces. You can remove the seeds if you don’t want the sauce to be too hot. I leave them.
- Vinegar – use good quality vinegar and vinegar substitute. I use either rice vinegar, apple cider vinegar or white wine vinegar.
- Salt – add according to your taste.
- Carom Seeds – ajwain, ajmo. Adds a bit of flavour. If you don’t have any, then omit it.
- Oil – I like to use sunflower seed oil. Use any of your choice. I use about ½ – ¾ cup of oil. It helps to preserve the sauce and also the oil is flavourful which you can use to drizzle on a variety of food like soups, rice dishes, stews, noodles, etc.
GARLIC & RED CHILLI SAUCE
- 14 fresh red chillis about 1 cup chopped
- ¼ cup good vinegar
- 1 large bulb garlic
- ½ tsp salt
- ½ tsp carom seeds
- ½ -¾ cup oil
- Cut the peppers into rings, discard the stem part.
- If you want to remove the seeds, cut it lengthwise and scrape out the seeds using a small spoon.
- Soak the chopped chillis or pepper in vinegar overnight or for 8 hours.
- Next day peel the garlic and chop it into pieces.
- Put the chopped chillis and garlic in the blender jug along with the vinegar and grind it to a coarse paste.
- Heat oil in a saucepan over medium heat.
- Add carom seeds.
- As soon as the seeds begin to sizzle, add the chili garlic paste.
- Stir fry the mixture till it becomes hot.
- Lower the heat and let it simmer for 4-5 minutes over low heat.
- Add salt and mix well.
- Store the chutney in a glass jar.
- Add more oil if you like. Heat the oil properly before adding the paste.
- If the sauce is not hot then add some chili powder while you are simmering it.
- Soaking the chillis in vinegar for a long time prevents the sauce from going bad in a short time.
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