Tuesday, 13 January 2015

Indian Style of Spicy Ginger Sauce ( multi-purpose just like chilli ketchup)

I stopped using tomato ketchup or chilli sauce after finding a great alternative. Ginger sauce has all sort of Indian spices that works well as a condiment for fried fish fried chicken, burger, samosa etc. Plus it has long life storage too without preservatives. Give a try.

Indian Style of Spicy Ginger Sauce

Ingredients :


Young ginger (chopped) : 1 1/4 cup
Tamarind paste : 1/2 cup
Palm sugar :  1/8 cup to 1/4 cup ( I've used only 1/8 cup as I don't like sweet pickle)
Garlic cloves : 1/2 cup
Turmeric powder : 1/2 tsp
Chilli powder mix : 1/2 cup
Salt : 1/4 cup 

Chilli powder mix for the pickle : (dry roast and grind to fine powder)

Dry red chillies: 20
Coriander seeds: 1 1/2 tbsp
Fenugreek seeds : 1/2 tsp

To Temper the pickle :

Indian sesame oil : 1 cup
Cumin seeds : 1 tsp
Mustard seeds : 1 tsp
Dry red chillies : 3
Curry leaves : 3 sprigs
Garlic cloves (chopped roughly) : 10 

Method :


1. Dry roast the ingredients mentioned above the 'Chilli powder mix for pickle' section lightly and grind them to fine powder. Keep that aside.

2. Boil one big lime size of tamarind along with 1/2 cup of water for 5 minutes till soft. Remember to discard the tamarind seeds if available. Let the liquid cool at room temperature.

3. By adding 2 tsp of cooking oil, saute 1 1/4 cups of chopped young ginger till golden brown. This process is a must to get rid of the raw smell of ginger. Keep aside.

3. Next, by adding 1 cup of Indian sesame oil to the heated pan, temper ingredients under 'Temper' section. 

4. Now, in a blender, add 1/2 cup of chilli powder mix, boiled tamarind and its liquid, turmeric powder, palm sugar, 1/2 cup garlic cloves and 1/4 of salt. Blend to smooth red paste and add little bit of boiled water if the consistency is way too thick but not watery. 

5. Add the tempered ingredients and its oil and mix till well incorporated. Store the sauce in a clay pot jar or sterilized jar with air tight lid. The sauce will mature or ferment as it ages. The sauce serves in various way especially as a condiment for Indian flat bread, rice, biryani and burger. This sauce if well kept will last for 1 year. That's why we should not reduce the amount of oil used here. Use only dry spoon to take the sauce from the bottle. Always keep in the refrigerator for longer use.

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