Balchao Masala Recipe

Balchao Masala Recipe

  • 1/2 cup cider vinegar or malt vinegar
  • 1 teaspoon tamarind paste or concentrate
  • 1 cup dried red Thai or cayenne chiles, stems removed
  • 1 tablespoon cumin seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon ground tumeric
  • 12 medium-size cloves garlic
  • 2 lengthwise slices fresh ginger (each 2 1/2 inches long, 1 inch wide, and 1/8 inch thick)
  • 2 cinnamon sticks (each 3 inches long), broken into smaller pieces
  1. Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste.
  2. Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.
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