Mamta's Kitchen

Chilli Sauce 8- Geeta's Chilli, Garlic and Tomato Sauce

Mirch Sauce 8, Lahsun aur Tomato Wala

Geeta Gupta


This quick sauce is for short term use only, may be a week in the fridge, so do not make large quantities. To make it last longer, you may try cooking it a little and ten bottling. Serve with all kinds of snacks and as part of Indian meals.

Makes one large cup.


  • 6 dry red chillies

  • 1/2 cup vinegar. Better quality the vinegar, tastier you sauce is

  • 3-4 large or 7-8 small cloves of garlic

  • 3-4 medium sized tomatoes, roughly chopped

  • Salt to taste


  1. Blend chillies and vinegar first. Chillies take a little longer than tomatoes and garlic.

  2. Add tomatoes, garlic and salt and blend until puréed. The sauce is ready. It will last for a week, if kept in fridge.

  3. If you want it to last longer, boil it briskly for a couple of minutes, cool a little and pour into a sterilised bottle or jar. Close the lid, turn the bottle/jar up-side-down to create a vacuum. Once opened, keep the jar in the fridge.

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