Spice never ends
Easy sauce that will stay good in your fridge for about a week and be the perfect companion to fried whatnots’ and base for several recipes.
Cook Time
20
minutes
Cook Time
20
minutes
Ingredients
10 to 15
garlic cloves
10 to 12
Red chilies
3
tbsp
garlic
finely chopped
1
tbsp
Ginger
finely chopped
1
tbsp
celery
finely chopped
2
large
tomato
pureed
1
tbsp
Tomato sauce
1
tsp
soya sauce
1
tbsp
Vinegar
1/2
tsp
sugar
1/2
tsp
black pepper powder
salt to taste
Oil – as required
Instructions
Remove the stems and soak the red chilies in warm water for 30 minutes.
Grind together garlic pods and soaked red chilies to form a smooth paste. Keep aside.
Heat oil in a pan, add chopped garlic and saute for a minute.
Add ginger and celery, saute for one minute.
Add tomato puree, mix well and simmer for few minutes.
Add red chilli-garlic paste and cook until oil starts to separate.
Add tomato sauce, soya sauce, vinegar, sugar, black pepper powder and salt to taste.
Cook for 2 to 3 minutes.
Cool and store in an air tight container in the refrigerator for up to a week.