Ingredients
- ~1 kg dried Kashmiri red chilies. No need to deseed.
- 0.5 kg tamarind (with seeds is fine)
- 25–35 garlic cloves
- 150–200 g ginger
- 5–7 tbsp salt
- 150–250 g jaggery or sugar (optional but recommended)
- 3–5 tbsp roasted cumin powder
- 2 tbsp black salt (optional)
- 1–2 cups vinegar (helps preservation and tang)
- Water as needed
- Optional:
- a little oil
- smoked paprika or regular chili for more heat
- sesame oil for momo-style flavor
Step 1 — Prepare the chilies
- Remove stems.
- Wash quickly.
- Soak in hot water for 30–60 minutes until soft.
If you want deeper flavor:
- Lightly boil for 10–15 minutes instead of only soaking.
Step 2 — Prepare tamarind
- Soak tamarind in warm water for 30 minutes.
- Mash with hands.
- Strain pulp and discard fibers/seeds.
You’ll get a thick brown sour paste.
Step 3 — Blend
Blend together:
- Softened chilies
- Tamarind pulp
- Garlic
- Ginger
- Salt
- Cumin
- Sugar/jaggery
- Vinegar
Add soaking water little by little.
Goal texture:
smooth but thick pourable like restaurant chutney
If your blender struggles:
blend in batches strain afterward for silky texture.
Step 4 — Cook (important)
Put blended sauce in a large pot.
Simmer on low heat:
20–40 minutes stir regularly
This removes raw taste deepens color improves shelf life
Taste and adjust:
- more tamarind → sour
- more jaggery → balanced
- more salt → sharper
- more vinegar → preservative/tang
Storage
- Refrigerated: ~1–2 months.
- Frozen: several months.
- Sterilized glass bottles help a lot.
A thin oil layer on top can also help preserve it.