Hot sauce from india?

Question

Why aren't there any hot sauces from India?

Does anyone know of any sauces? Or in Indian food do you just eat the curry as it is only?

Answer 1

yeah indian food is mostly curry and hot but we do have "sauces" or rather "chutneys"...mostly made from fruit and some from veggies.

Try these:

coconut chutney (typically south indian)

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    * 1/2 coconut grated

    * 1 tsp mustard seeds

    * 1 tbsp urad daal (yellow lentil)

    * 2 dry red chillies

    * 5-6 curry leaves

    * Salt to taste

    * 2 tbsps oil

Grind the coconut into a fine paste in the food processor.

In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal.

Banana-Green Mango Chutney

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    *  1 Lg Yellow Onion, Diced Small

    * 2 Tb Peanut Oil

    * 1 Unripe Mango, Peeled And Diced Small

    * 1 C White Vinegar

    * 1 C Fresh Orange Juice

    * 1 Lb Very Ripe Bananas, Sliced About 1/4-inch Thick

    * 1 Tb Grated Fresh Ginger

    * 1/2 C Raisins

    * 1/2 C Dark Brown Sugar, Firmly Packed

    * 1 Tb Finely Chopped Fresh Serrano - Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes)

    * Salt And Freshly Cracked Black Pepper, To Taste

    * 1 T Allspice

Saute the onion in the oil until clear, about 4 to 5 minutes.

Add the mango and cook 2 minutes over medium heat.

Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more.

Add all of the remaining ingredients and bring the mixture back to a simmer.

As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature.

Serve or store in the refrigerator, covered, for up to 2 weeks.

NOTE: Use this basic chutney with your very spicy hot dishes.

and there are plenty more of course....

check these sites out:

http://www.ivu.org/recipes/indian-chutne...

http://onehotstove.blogspot.com/2007/05/...

Answer 2

We use spicy vegetable pickles also to raise the heat.

Also chutneys as a dipping sauce (like tamarind/ coconut, corriander and mint) and also yogurt sauces (like raita) for cooling too spicy food.

Answer 3

Most of the Indian cooking do not use any kind of SAUCE.

And normally we do not take sauce with most of our foods.

In the evening snacks if we take fried fast foods we use some and we call it Chutney.

Coriander leaves chutney -

Grind paste green corriender leaves along with back peeper, red chillie and salt. No cooking no heating !

Tomato chatney -

Boil tomato, filter out the seeds and skins, mix with fried onion and garlic pieces, add salt, boil it to desired consistency.

Answer 4

indians don't put extra hot sauce on their food, as it is generally hot enough!

ps wasabi is japanese, to have with sushi.

Answer 5

Because we eat chutneys & Indian pickles.  We have spicy sauces similar to "ketchup" & there is a condiment from my region of India called theccha, it will dissolve your tastebuds!

Answer 6

put some jalapenos in this, sounds good. i see a lot of relish but not hot sauce. make your own:)

Indian Relish

12 Lge ripe tomatoes

12 Lge apples

9 Vadalia onions

3 c Sugar

1 pt Apple cider vinegar

1 ts Ground black pepper

1/2 ts Celery salt

1/2 ts Ground cloves

1 ts Ground cinnamon

1/4 c Salt

1/2 ts Ground red pepper

Peel tomatoes and chop coarsely. Peel, core and coarsely chop apples.

Coarsely chop onions. Combine all ingredients in a heavy pot. Simmer over

medium-low heat until thick. Ladle into sterile jars. Place sterile lids on

jars and s***w on rings. Turn filled jars upside down and allow to cool.

Check and make sure every jar has sealed properly, if not process 10

minutes in hot water bath. Store in a cool, dark place. Refrigerate once a

jar is opened.