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Red Chili and Vinegar Paste (Balchao Masala)

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)Red Chili and Vinegar Paste (Balchao Masala)
Recipe by
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

Preparation: 10 minutes

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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

12 comments:

  1. Wow! I've never heard of it. This is on the must try list!

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  2. i agree about the 660 Curries recommendation. if i had to have only one cookbook, it would be this one. i have fond memories of balchao masala eaten in goa spanning several years and meals.

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  3. I imagine that would singe the mouth on its own! But there really is nothing quite as good as homemade, is there?

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  4. it is a rare moment to hear you say you were gulping water because it was so hot - this must burn - sounds too hot for me but interesting flavours!

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  5. I would like to try this one...real hot and spicy..

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  6. I can imagine this pairs well with just about anything! Lovely recipe, thanks.

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  7. Oh wow..a very spicy curry paste.

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  8. Hi Lisa,
    LOL....on ur tasting the masala paste ;) and I am totally with u on ur moto...lol :) as am planning to shift my sweet tooth to spice kingdom :)
    Great one to use in curries n stuff...BTW can I replace the red wine vinegar with the regular vinegar or something heeeeeeeeeeeeeelp ....lemme know coz am sure to try this one :)
    Enjoy!

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  9. Hi Suparna;

    You could use cider vinegar, and I suppose regular vinegar would work too. Hope you like it. I'm so glad I made it.

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  10. I am loving this Lisa! I keep homemade harissa at home, & it's really handy even to add to anything i want. This actually sounds even better..

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  11. nice blog..nice dishes..lovely..i wud love to visit again your lovely dishes!!

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  12. This looks amazing...I can imagine adding it to just about anything! Visiting from Carole's Chatter :)

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