Ingredients
125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili pepper (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid
Method
Pressed the red chillies and grind.
Cook tomato pieces till tender and pass through a sieve.
Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
Remove from the fire, take out muslin bag and cloves.
Mix glacial acetic acid. Pour in a bottle and cork tightly.
Keep it for one week before using.
Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.
125 grams Red chili (Lal Mirchi), fresh
2 teaspoons Red chili pepper (Lal Mirchi)
2 Cloves (Lavang)
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag)
1/4 cup Vinegar (Sirka)
250 grams Tomatoes (Tamatar)
1 teaspoon Sugar (Cheeni)
2 teaspoons Salt (Namak)
1 teaspoon glacial acetic acid
Method
Pressed the red chillies and grind.
Cook tomato pieces till tender and pass through a sieve.
Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
Remove from the fire, take out muslin bag and cloves.
Mix glacial acetic acid. Pour in a bottle and cork tightly.
Keep it for one week before using.
Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.
This is an awesome post but just wanted to know that what type of chilli, as in its specific name, of chilli are you using when say to add a red chilli? Is it extra hot chilli sauces?
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