I have absolutely no idea how I came across this recipe from Tarla Dalal for a hot, Indian garlic sauce – she thinks of it as a dip – but I just happened to have a shinybrite new mortar and pestle that needed a tryout, and figured that this tasty little condiment would be as good a first run as any.
The dried Kashmiri peppers called for proved to be a problem, but a bit of Aleppo pepper from Turkey worked a treat – especially when combined with my spicy ketchup.
INGREDIENTS
•6 whole dry Kashmiri red chillies
– I used a large teaspoon of Aleppo pepper
•6 large garlic cloves
•4 tsp canola oil
•1/8 tsp salt
•3/4 cup ketchup – I used ‘sup!
Pound the chillies with the garlic and the salt in your mortar and pestle until you have a coarse paste.
Heat the oil in a sauté pan until very hot, then remove from the heat and add the garlic paste.
Stir fry for about 30 seconds, then add the ketchup.
That’s it!
Ms. Dalal considered the garlic sauce done at this point, but I popped mine back on a low flame just to heat through and then set it aside to cool down.
Left to rest overnight in the fridge, I ended up with a very tasty little jar of garlicky goodness that will, I think, be very popular with some of our friends at this weekend’s StewFest.
I’m thinkin’ with clam puffs…