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Homemade Chili Sauce

A zesty, tangy, and utterly addictive homemade chili sauce that spices up any dish with fresh, vibrant flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Condiment, Sauce
Cuisine: Asian, Indian
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Base
  • 3 tablespoons peanuts (raw) Make sure to roast them for best flavor.
  • 1/4 cup desiccated coconut
  • 2 tablespoons white sesame seeds (raw)
  • 1 tablespoon coriander seeds
  • 2 tablespoons oil (avocado oil recommended) Preferably use avocado oil for its properties.
  • 1/2 medium red onion (sliced)
  • 1/2 inch ginger (roughly chopped)
  • 4-5 cloves garlic (roughly chopped)
  • 3/4 cup water (to blend the paste)
  • 8-9 large green chilies (bhavnagri chilies recommended) Slit to release heat.
  • 1/4-1/3 cup oil (avocado oil recommended)
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon kalonji
  • 1/4 teaspoon fennel seeds
  • 10-12 curry leaves Fresh is preferable.
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon salt (or to taste)
  • 2 and 1/2 teaspoons tamarind concentrate
  • 2 cups water as the foundation

Method
 

Preparation
  1. Roast the peanuts in a pan over medium heat for about 4 minutes, stirring frequently until lightly roasted, then transfer to a blender.
  2. In the same pan, toast the desiccated coconut, sesame seeds, and coriander seeds for 4-5 minutes until fragrant, then add to the blender.
  3. Add 2 tablespoons of oil to the pan; sauté sliced onions, ginger, and garlic for 8-9 minutes until golden brown, then blend with other roasted ingredients along with 3/4 cup of water until smooth.
  4. Slit the green chilies and cook in the pan for around 2 minutes until blisters form, then set aside.
  5. Add a little more oil, toss in mustard seeds, kalonji, and fennel seeds until popping; then quickly add the curry leaves.
  6. Stir the blended paste into the pan with turmeric, Kashmiri red chili powder, cumin powder, and salt, cooking for 1-2 minutes.
  7. Mix in tamarind concentrate, simmer with the blisters green chilies and 2 cups of water for 8-10 minutes, ensuring the oil floats to the top.
  8. Serve the chili sauce with biryani or fried rice.

Notes

Ensure not to overcrowd the pan while roasting peanuts. For a smoother sauce, strain the final mixture before serving. Store in an airtight container in the fridge for up to 2 weeks. Double batches can be frozen for later use.