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Red Chilli Sauce Recipe


125 grams Red chili (Lal Mirchi), fresh 
2 teaspoons Red chili pepper (Lal Mirchi) 
2 Cloves (Lavang) 
1 teaspoon Mustard seeds (Rai/Sarson) (tied in a muslin bag) 
1/4 cup Vinegar (Sirka) 
250 grams Tomatoes (Tamatar) 
1 teaspoon Sugar (Cheeni) 
2 teaspoons Salt (Namak) 
1 teaspoon glacial acetic acid 

How to make red chilli sauce:

  • Deseed the red chillies and grind.
  • Cook tomato pieces till tender and pass through a sieve.
  • Cook tomato pulp, ground red chillies, chilli powder, salt, sugar, cloves, vinegar and mustard seeds till thick.
  • Remove from the fire, take out muslin bag and cloves.
  • Mix glacial acetic acid. Pour in a bottle and cork tightly.
  • Keep it for one week before using.
  • Note: If the colour of the sauce does not look good, mix with it 1/2 teaspoon tomato red colour.