Ingredients

The following ingredients have 4 Servings
  • 50 grams Kashmiri whole dried red chilies
  • 1/3 cup toasted sesame oil (80 ml, or use vegetable oil)
  • 14 large garlic cloves (around 40 grams, very finely chopped)
  • 2 inch ginger (around 30 grams, very finely chopped)
  • 1 medium white onion (80-100 grams, finely chopped)
  • 3/4 cup water (as needed)
  • 1.5 tablespoons tomato paste
  • 2 tablespoons rice vinegar ( or use white vinegar)
  • 1/2 salt (adjust to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 tablespoons sugar (or to taste, add additional 1-2 teaspoons if you prefer a little sweeter sauce)
  • 2 teaspoons soy sauce

Instruction

  • Remove the stalk first and then soak the dried Kashmiri whole red chilies in hot water for 30 minutes. For a spicier version, you can replace half of the Kashmiri red chilies with regular dried red chilies.
  • After 30 minutes, the chilies would become soft and plump. Drain the water in which they were soaked using a strainer and then transfer them to a blender. Add 3 to 4 tablespoons of water and blend the chilies to a paste. Set this aside.
  • Heat sesame oil in a skillet on medium heat. Once the oil is hot, add the chopped garlic and ginger. Sauté on medium heat until the raw smell goes away, around 2 minutes . You don't want to brown them, so keep that in mind.
  • Then add the chopped onion and sauté until translucent, again 2 to 3 minutes. Again don't brown the onion.
  • Add the prepared chili paste, stir well and cook for 2 to 3 minutes, stirring often.
  • Now add around 3/4 cup water (I added water to the same blender in which I blended the chilies, swirled it around and then added to the pan) .Stir, cover the pan with a lid and cook for 3 to 4 minutes on medium heat. At this point the paste will be completely cooked and you will see oil oozing from the sides.
  • Add the tomato paste, vinegar, salt, black pepper, sugar and soy sauce. Mix well. You can add extra water at this point if you prefer a thinner consistency of the sauce.
  • Cook for another 1 minute or so until the sauce thickens and then remove pan from heat. Let the sauce cool completely and then transfer to an air-tight container. Keep it refrigerated. Enjoy sauce as a condiment with your favorite snacks or add to rice and noodles for a quick meal.