I do not know whether it is true...but a wholesaler of spices and condiments , once told me that in India - well he meant his shop, after tomato ketchup, this is the most popular selling condiment.
I can understand, why it works for the Indian palette that love their chillies...for me the store bought sauce is oil laden, garlic overdose. I do enjoy garlic, but this one gets into my nose and stays put for hours...probably some hormones did not gel well with it..
Gave me a reason to explore and then it worked for me
2 cups kashmiri dried red chillies
18-20 garlic cloves
2 inch ginger
1 stem of green onion (optional)
1 stick of celery (optional)
1 green capsicum (optional)
1 tspn soy sauce
1 tbsp white vinegar
1 tspn corn flour
1 tbsp sugar
1 tspn Oil
1) Soak the red chillies in warm water for 30 min
2) Deseed if you like, and grind the chillies in to a smooth paste
3) In a non stick pan, heat the oil, add finey chopped garlic and ginger. (Chop the garlic and ginger - do not crush it)
4) When the garlic turns light golden in color, add the chilli paste. Saute t well for 5-8 min until the paste releases the oil on the sides.
5) Add salt, sugar, soy sauce, and celery/ capsicum / green onion. Saute it well
6) Mix the corn flour with some water and add it to the pan. This will lend some sauce like consistency. You may alternatively add a spoonful of tomato ketchup and some water.
7) Let it simmer for 5 min. Switch off
8) You can now add this to a sterilised jar and refrigerate after cooling down.
If you add more oil, you can preserve it for longer duration without refrigerating.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56