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Red Chile, Garlic, and Shallot Sauce Recipe-6917

Photo by: Joseph De Leo
Comments: 0


Lal Mirch Lasson Chutney

Its saucy, fiery, orange-red color is a clue to its dragon-breath-like quality, puffing wisps of burning heat in every single drop. My version tries to calm the flames by incorporating shallots and a tiny bit of sugar, but you will be the judge of their effectiveness. This is often the second sauce layer in some of the chaats, India’s popular street foods.

Yield: Makes ½ cup


  • 1 cup boiling water
  • 20 dried red Thai or cayenne chiles, stems removed
  • ¼ cup thinly sliced shallots or red onion
  • 1 teaspoon white granulated sugar
  • ½ teaspoon coarse kosher or sea salt
  • 6 medium-size cloves garlic


1. Pour the boiling water over the chiles in a small bowl, and set aside until the chiles have softened and the water has turned light reddish-orange, 1 to 2 hours. (I have certainly forgotten it and left it overnight, and everything has worked just fine.)

2. Drain the chiles, reserving ¼ cup of the liquid.

3. Pour the reserved liquid into a blender jar, and then add the chiles and all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a smooth, orange-red, pulpy paste.

4. Transfer this knock-your-socks-off-hot sauce to a tightly sealed container and refrigerate it for up to 5 days, or freeze it for up to 1 month.

© 2008 Raghavan Iyer

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

13kcal (1%)
7mg (1%)
1mg (2%)
20mcg RAE (1%)
0mg (0%)
148mg (6%)
0g (0%)
0g (0%)
0mg (1%)

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