For this month’s BM, I chose the theme sauces and preserves for week one. We use a lots of sauce in cooking and I always had stock of green chilly sauce and red chilly sauce and use them up whenever I make Indo Chinese dishes. But after I started paleo diet, I have started reading labels and when I went through the labels of sauces, there were so many ingredients which we don’t take in paleo such as sugar, potato and corn flour. But still I made chilly paneer often for our dinner and so decided to make a home made sauce with only paleo approved ingredients.
I went through many recipes in the blogosphere. Every sauce recipe was different. So I also saw the label and put together ingredients which I preferred. And I should say, the result was amazing. A spicy, tangy sauce perfect for all your Indo Chinese dishes. I am sure I will be making this often. I even tried to taste it as a dip with a herbed paneer cube and I just loved it. I have used apple cider vinegar in the recipe. You use whatever variety you have in your pantry, whether it is plain vinegar or red wine vinegar.
Green Chillies – 250 gm
Garlic – One Whole Bulb
Ginger – 2″ piece
Cumin Seeds- 2 tsp
Ghee – 1 tbs
Coriander Leaves – a small bunch
Salt – to taste
Apple Cider Vinegar – 3/4 cup
In a pan heat ghee and add cumin seeds.
When they crackle, add in the chopped green chillies, ginger and garlic.
Sauté on medium flame until the chillies start changing colour.
Add in chopped coriander leaves and sauté until they wilt.
Now add 1/2 a cup of water and salt.
Let it simmer until the ingredients become soft and all the water evaporates.
Let it cool completely.
Transfer to a mixer jar and grind it until coarse.
Add vinegar 1/4 cup at a time and keep on grinding until it becomes a smooth sauce and all the vinegar is used up.
Transfer to a jar and store in refrigerator.