Red Chili and Vinegar Paste (Balchao Masala)

Fresh spice blends, pastes and sauces are an essential element in many Indian dishes. The longer I immerse myself into the art of Indian cooking, the more I find myself making my own preparations. A complexity is imparted to the food that simply cannot be recreated by using ready-made versions produced outside of the kitchen of the cook looking to add a unique touch. And for the most part, the effort involved is minimal.

This recipe does come with a warning. The spicier the better is my motto, but even I was gulping water and spooning some cooling yogurt into my mouth to ease the heat after tasting a scant 1/2 teaspoon of this pungent, fiery paste on its own. When incorporated into curries and their accompaniments, however, the heat is a necessary and sufficient condition. This potent paste has the advantage of lasting for a couple of weeks in the refrigerator, and can be stored in the freezer too.

I made a small batch in preparation for scalloped potatoes with coconut milk and chilies and also added a spoonful to some scrambled chickpea flour. All three recipes are inspired by Raghavan Iyer's gloriously indispensable 660 Curries. Honestly, I can't recommend this collection highly enough.

Red Chili and Vinegar Paste (Balchao Masala)

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on April 6, 2009 A simple, fiery and pungent chili and vinegar paste — great for keeping around to add to soups and curries Print this recipe Ingredients: 1/2 cup red wine vinegar 1 teaspoon tamarind paste 1 cup dried whole red chilies 1 tablespoon cumin seeds 1 teaspoon black peppercorns 1/2 teaspoon whole cloves 1/2 teaspoon ground turmeric 10 cloves garlic, cut in half 2-inch piece fresh ginger, chopped 6-inch cinnamon stick, broken into pieces Instructions: Begin by pouring the vinegar into a blender. Add the remaining ingredients and process until you have a thick paste. Scrape down the sides of the blender as necessary. Refrigerate in a sterilized jar for up to 2 weeks or freeze for later use. Makes 1 cup

More essentials:
Chana Masala Powder
Garam Masala
Tamarind Chutney
Hot Green Chili Sauce