anchari (traditional barawa hot sauce recipe)
Ingredients:
- 10 tomatoes
- 1 onion
- 5 garlic cloves
- 20 chili peppers
- 1 tsp red chili pepper
- 1 tsp black pepper
- a few tbsp oil for cooking
- 1/4 of an onion
- 1 tbsp curry powder
- 2 tbsp purée tomatoes
- tamarind (and water to soak it in)
- 1 cup mango
- 1 tsp salt
Instructions:
- Chop up 10 tomatoes and blend it in a blender
- Pour blended tomatoes in a separate bowl and set it aside for now
- In a blender, add in 1 whole onion, 5 garlic cloves, and 20 chili peppers, 1 tsp of red chili pepper, and 1 tsp black pepper, and blend and set aside for now
- In a pot, heat up a few tbsp of oil
- Finely chop up 1/4 of an onion and add it into the pot with heated oil, stir, and cook until golden brown
- Add in 1 tbsp of curry and continue stirring
- Then add in 2 tbsp of tomato puree and continue to stir
- Then add in the blended chili pepper, garlic, and onion mixture
- Give it a stir and let it boil for a few minutes, BE CAREFUL DON'T BURN YOURSELF
- Then add in the blended tomato mixture and stir carefully
- Stir occasionally and let it cook until it thickens (usually about 45 minutes on med-high heat)
- In the meantime... In a separate bowl, add in half a block of tamarind and cover in water (~1 cup), break it into pieces and let it soak for a few minutes until it thickens
- When the tamarind in thick and ready, strain into a separate bowl, and set aside for now
- While the anchari is still cooking, place 1 cup of mango and some water into the blender and blend it up
- Add the blended mangos into the anchari pot and stir
- Add the strained tamarind into the anchari pot and stir
- Add in 1 tsp salt and stir
- Allow it to cook for a few more minutes until thickened, then enjoy this anchari on top of rice or with bread!
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