Ingredients

The following ingredients have 4 Servings
  • 8-10 dried red chilies
  • 6 large garlic pods (peeled)
  • 1/4 cup vinegar
  • 2 tablespoons corn flour
  • Salt
  • 2 tablespoons sugar
  • Water

Instruction

  • Bring 3/4 water to rolling boil. Add 8 dried red chilies, cook for 3-5 minutes. Switch off the flame and let cool thoroughly.
  • Once cooled take the chilies along with water in a mixer jar. Add peeled garlic pods, vinegar, sugar and blend well. Te mixture will be somewhat thin.
  • Heat 1/2 teaspoon sesame oil in a wok. Once the oil is smoking hot, transfer the chili garlic puree to the oil. Cook in high flame till the sauce starts to bubble.
  • Once the sauce starts to bubble and begins to boil, season with salt.
  • Mix 2 tablespoons cornflour in 1/8 cup water and make a slurry. Add it to the boiling chili garlic sauce. The sauce will begin to thicken immediately.
  • Lower the flame and simmer the sauce for 3-4 minutes. Once the sauce thickens and reaches required consistency, remove from flame. Cool thoroughly and store chili garlic sauce in clean jar. Use a clean dry spoon to take sauce. Serve momos chutney with momos or any other snack.