After the green chilly sauce I posted yesterday, I also made the red chilly sauce. This is almost like the green chilly sauce but with little variations. I made a paneer dish with both sauces and we just loved them. It is so much better than the pricey store bought sauces. You can store these in refrigerator for three months because of the vinegar in the sauce. The reason why I chose to make these sauces was because of my paleo diet.
The store bought sauces have so many ingredients which we can’t have during paleo. So I had to come up with versions with paleo approved ingredients. Dieting or no, these sauces can be made at home and relished as dips too. I have used red wine vinegar to make this sauce. It is just for flavour. If you don’t have it, go for apple cider vinegar or plain vinegar. They all add the required tang to the sauce. You can use it in all Indo Chinese dishes like fried rice, manchurians and noodles. They certainly add a great flavour to the final dish.
Dried Red Chilly – 100 gm
Ghee – 2 tbs
Cumin seeds – 2 tsp
Ginger – 2″ piece
Garlic – One whole Bulb
Salt – to taste
Red Wine Vinegar – 3/4 cup
In a pan heat ghee and add cumin seeds.
When they crackle, add in ginger, garlic and red chillies.
Sauté for a few minutes on low flame.
Add salt and 1/2 cup of water.
Cover and cook on low flame until the chillies are nicely soaked and there is very less water left.
Remove from flame and allow it to cool down completely.
Add this to mixer jar and grind it to a fine paste adding the vinegar 1/4 cup at a time.
Transfer to jar and store in refrigerator.