Ingredients:
- Sabut lal mirch (Button red chillies) ½ Cup
- Pani (Water) hot 1 Cup
- Lehsan (Garlic) cloves ½ Cup
- Sirka (Vinegar) 1 Cup
- Tamatar (Tomatoes) 2 kg
- Darchini (Cinnamon sticks) 1 large
- Laung (Cloves) 8-9
- Tez paat (Bay leaves) 2
- Namak (Salt) 1 tsp
- Cheeni (Sugar) or Brown sugar 1 Cup
Directions:
In bowl,add button red chillies,hot water and soak for 20 minutes then strain.
In chopper,add soaked button red chillies,garlic and chop well.
Add vinegar,mix well & set aside.
Cut tomatoes into cubes.
In pot,add tomatoes,cinnamon stick,cloves,bay leaves,salt and mix well,cover and cook on low flame for 20-25 minutes or until tomatoes are soft.
Remove cinnamon stick and bay leaves,pour whole mixture in a bowl and blend until fine puree then strain well though fine sieve.
Put it on stove,in tomato puree,add blended red chilli mixture,sugar,mix well and bring it to boil and cook on medium to low flame until it thickens (approx. 35-40 minutes) and keep mixing in between (check by cold plate technique method) and cook for 8-10 minutes more to remove moisture and again check by cold plate technique method.
Let it cool (yields: 1 litre chilli garlic sauce) and store in a dry & clean jar for up to 5-6 weeks in refrigerator.
Chilli garlic sauce is ready.
Ajza:
- Sabut lal mirch (Button red chillies) ½ Cup
- Pani (Water) hot 1 Cup
- Lehsan (Garlic) cloves ½ Cup
- Sirka (Vinegar) 1 Cup
- Tamatar (Tomatoes) 2 kg
- Darchini (Cinnamon sticks) 1 large
- Laung (Cloves) 8-9
- Tez paat (Bay leaves) 2
- Namak (Salt) 1 tsp
- Cheeni (Sugar) or Brown sugar 1 Cup
Directions:
Bowl mein sabut lal mirch aur garam pani dal dein aur 20 minutes kliya bheego dein phir strain ker lein.
Chopper mein soaked sabut lal mirch aur lehsan dal ker ache tarhan chop ker lein.
Sirka dal ker ache tarhan mix karein & side per rakh dein.
Tamatar ko cubes mein cut ker lein.
Pot mein tamatar,darchini,laung,tez paat aur namak dal ker ache tarhan mix karein aur dhak ker halki ancch per 20-25 minutes ya tamatar naram hunay tak paka lein.
Darchini aur tez paat ko nikal lein,saray mixture ko bowl mein dal dein aur ache tarhan blend ker lein yahan tak ka fine puree bun jaye phir fine sieve ki madad sa strain ker lein.
Stove per rakh dein,tamatar puree mein blended lal mirch mixture aur cheeni dal ker ache tarhan mix ker lein aur ubal anay ka bad halki sa darmiyani ancch per garha hunay tak paka lein (approx. 35-40 minutes) aur bech bech mein chamcha chalatay rahein (cold plate technique method sa check ker lein) aur mazeed 8-10 minutes tak moisture kum hunay tak paka lein aur dubara cold plate technique method sa check ker lein.
Thanda ker lein (yields: 1 litre chilli garlic sauce) aur dry & clean jar mein dal ker 5-6 weeks kliya refrigerate ker lein.
Chilli garlic sauce tayyyar hai.
