Homemade Chilli and Sultana Sauce,quick, easy and ready in 20 minutes with only a fewhandfuls ingredients. Make it now, you willnever buy shop one again!

Chilli sauce is a regular in our house. It’s a perfect condiment to so many different foods with all of us, such that if we ever do the unspeakable of running out of it, it’s guaranteed to make someone upset. Chilli sauce just gives whatever your eating the extra kick that it needs to taste fantastic! So really, it’s only natural that I give the recipe a go myself!

I believe that with chilli sauce, you need the correct balance of all of the ingredients: too much sugar, and it’s all syrupy; too much chilli, and suddenly it becomes overpowering. But get the ingredient proportions correct, then you’re going to have a stronger and more satisfying taste. The sultanas are perfect because they provide a natural sweetness to the sauce which could only have been achieved by adding extra sugar (thus making it more syrupy). It’s a WIN-WIN really!

HOMEMADE CHILLI AND SULTANA SAUCE

Homemade Chilli and Sultana Sauce

ingredients:

• 100 g fresh red chillies ( stems removed )
• 150 g sugar
• 1 cup white vinegar
• 50 g sultanas
• 2-3 cloves garlic peeled
• Salt to taste

instructions:

How to cook Homemade Chilli and Sultana Sauce

1. Place chillies, sultanas, garlic and white vinegar in a food processor and processes until chillies are finely chopped.
2. Place chilli mixture, sugar and salt in a stainless steel saucepan over low heat.
3. Keep stirring until the sugar dissolves.
4. Bring it to the boil and allow the mixture to simmer gently until the chillies and sultanas are soft about 12-15 minutes.
5. Let the sauce gets cool.
6. Pour into a sterilised bottle and seal.

This Gujarati style Gungo Peas curry is a delicious recipe that is perfect for a comforting dinner.

It’s naturally vegan and gluten-free.

This dry tuver recipe is a classic Gujarati curry or shaak. It is commonly enjoyed alongside white Gujarati kadhi, gujarati rotli and rice. Also known as Suki Tuver Nu Shaak .

It is made in a similar way to Kala Chana nu Shaak . It is an no onion no garlic sabji.

What are gungo peas?

Gungo peas, also known as pigeon peas , are a type of legume that is widely consumed and cultivated in various parts of the world. They are a popular ingredient in many cuisines, especially in the Caribbean, Latin America, Africa, and Asia.

Gungo peas are small, oval-shaped beans with a light brown or beige colour. They have a nutty and earthy flavour and a slightly firm texture when cooked.

Fresh pigeon peas can be used to make ringan tuvar nu shaak .

Ingredients

Whole Tuver ( gungo peas ) – dried

Oil

Mustard seeds

Asafoetida or hing

Salt

Jaggery or sugar

Tamarind pulp

Green chilli paste

Curry leaves

Spices – turmeric powder, red chilli powder, cumin and coriander powder (dhana-jeera powder), garam masala

Coriander/cilantro as a garnish

Method

Clean, wash and soak whole tuver over night in water.

Next morning discard the water, once again wash the tuver and add 3 cups of new water.

Place tuver with water in the stove top pressure cooker.

Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )

After the pressure cooker is cooled naturally, open the lid.

If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn’t be mashed but when you press it should be soft.

For the instant pot, add the washed tuver to the inner pot. Close the lid and cook on high pressure for 20 minutes. Allow for natural pressure release

Heat oil in a heavy based pan or kadai, add mustard seeds, when splutter add hing,

Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.

Now add, chilli-ginger paste and curry leaves.

Add turmeric, chilli, dhanajeera, garam masala powder and salt, mix and cook for a few minutes.

Now add water and let it simmer for 10-12 minutes. In between press the tuver using back of the ladle.;l

Add the tamarind pulp and jaggery. If tuver gets too thick add little water and make nice thick gravy.

Cook another 7-8 minutes.

Garnish with fresh chopped coriander leaves.

Serving Suggestion

Gujarati Tuver nu Shaak is usually served with round and soft gujarati rotlis , plain boiled rice or jeera rice and Gujarati Kadhi .

Tuver can also be part of a Gujarati Thali along with Gajar no Sambharo .

Storage

Fridge – You can store leftover curry in the fridge for up to 5 days in an airtight container

Freezer – You can also freeze this recipe in a freezer safe container for up to 3 months. Defrost in the fridge overnight or at room temperature and reheat in a pan. Do not freeze if the

Other Gujarati Shaak Recipes (Gujarati sabji)

Bhinda Sambhariya

Ringan No Oro

Sambhariya Parval (parwal)

Gujarati Bateta Nu Shaak (Jamanvar nu shaak)

Sev tameta Nu Shaak

Undhiyu

Tindora Nu Shaak

Ringan Bateta Nu Shaak

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Gujarati Tuver nu Shaak

Equipment

• 1 Pressure cooker stove top or electric such as Instant pot
• 1 pan

Ingredients

• 250 grams pigeon peas whole tuver- gungo peas
• 3 tablespoon oil
• 1 teaspoon mustard seeds
• ⅛ teaspoon asafoetida hing
• 1 teaspoon ginger paste
• 1 teaspoon green chilli minced
• 8 curry leaves fresh
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon cumin powder jeera powder
• 2 teaspoon coriander dhana powder
• ¼ tsp garam masala
• salt
• 4 tablespoon jaggery
• 4 tablespoon tamarind pulp lemon juice
• 4 tablespoon coriander fresh chopped

Instructions

• Clean, wash and soak 250 grams pigeon peas whole tuver over night in hot water or at least 8 hours.
• Next morning discard the water, once again wash the tuver and add 3 cups of new water.

Stovetop pressure cooker

• Place tuver with water in pressure cooker.
• Cook tuver in pressure cooker about 20-25 minutes. ( After one or two whistle I lower the heat and let it cook tuver for 15-17 minutes. Turn the heat on full again and cook till 4-5 whistles )
• After the pressure cooker is cooled naturally, open the lid.

Pan

• If you want to cook tuver on saucepan, cook tuver with 4-5 cups of water for about an hour or till soft. It shouldn’t be mashed but when you press it should be soft.
• Heat 3 tablespoon oil in a heavy based pan or kadai, add 1 teaspoon mustard seeds , when splutter add 1/8 teaspoon asafoetida .
• Add boiled tuver without water ( reserve the water in which the tuver was cooked ) and mix well.
• Then add 1 teaspoon ginger paste 1 teaspoon green chilli and 8 curry leaves
• Add 1 teaspoon turmeric powder , 1 teaspoon red chilli powder , 1 teaspoon cumin powder , 2 teaspoon coriander and 1/4 tsp garam masala .
• Season with salt , mix and cook 2-3 minutes.
• Now add water and let it simmer for 10-12 minutes.
• In between mash the tuver with back of the ladle.
• Now add 4 tablespoon jaggery and 4 tablespoon tamarind pulp . If tuver gets too thick add little water and make nice thick gravy.
• Cook another 7-8 minutes.
• Garnish with fresh chopped 4 tablespoon coriander .

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.