- A classic condiment from the state of Maharashtra. This spicy sauce gets it bright color from red chillies. While there are several ways to make it my grand aunt who hails from Kolhapur-the place of its origin always made it with fresh red chillies.
- It can be served with white butter and bhakri (as pictured) various breads like thaleepeet, dosas, dals, bhareets (pulped vegetables) stirred into yogurt or labbaneh or used as a sandwich spread or hot sauce.
- 12 1.5- 2 inch long Red chilies stalks removed seeds intact
- 8-10 cloves of freshly peeled Garlic
- 1/2 cup shelled roasted unsalted Peanuts
- 1/4 cup vegetable oil
- 1 teaspoon black mustard seeds
- Pinch asafetida
- Salt to taste
- Process the red chilies, garlic and peanuts to a coarse paste.
- Add salt to taste.
- Heat oil in a pan, add mustard seeds and cook 30 seconds until the seeds splutter and rise to the surface.
- Add asafetida. Then switch off flame, allow the pan to cool and stir in the chili paste.
- Fill immediately into a sterilized jar.
- Keep refrigerated in a clean air tight jar.
- Serve cold or at room temperature.
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