If you are from a Gujarati household you have definitely heard of lasaanu mirchu and this is my version of that. When I first got married, my mother in law would bring this spicy condiment from India and my husband would just about put it on everything. He would mix it with cream cheese and put it on bagels. He would put it inside sandwiches, and on garlic bread. He would mix it into anything and everything that wasn’t spicy enough for him.
This is a super quick and easy recipe and can be stored for months in the fridge.
- 1 cup of dry red chilis
- 3 large dry guajillo chilis
- 1 cup of whole peeled garlic cloves
- 1 tablespoon of tamarind
- 1 cup of good quality oil
- 2 tablespoons whole Szechuan peppercorns
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1/4 teaspoon hing
- 1/2 teaspoon salt
- In a large skillet on medium low heat warm up oil just until it's warm not hot.
- Pour out almost all the oil but 2 tablespoons into a bowl and set aside.
- In the same skillet on medium low heat roast garlic cloves until they turn light brown. This is a slow process so have patience.
- Once the garlic gloves are light brown and golden, add cumin seeds and coriander seeds and roast for about a min.
- Add tamarind now and cook for another 2-3 minutes.
- Put the contents of the skillet in a bowl and set aside to cook a bit.
- Now in the same skillet add your dry red chilis, guajillo chilis, and Szechuan peppercorns and dry roast until they turn darker and fragrant.
- Now put everything in a blender, the chilis, the cooked garlic and tamarind mix, and warm oil and blend until it turns into a slightly chunky paste. For my blender this was enough oil, you might need a bit more oil.
- Store in an air tight container and enjoy your new favorite spicy condiment.