Thursday, 6 May 2010

Chunky Garlic Sauce

Have you heard of Marmite? It is made from yeast extract, a by-product of beer brewing, and is similar to the Australian Vegemite and Swiss Cenovis . It is usually spread on toasts, bread, crackers and biscuits along with butter or sometimes used in sandwiches. If you have ever come across the ad, it says: “Marmite – you either love it or hate it”. If at all you are wondering why I had to mention the marmite story here, it’s just because, the slogan very well goes with this Garlic sauce as well.

This sauce would be quite a strong one, spicy and tangy and you are supposed to consume in small proportions like pickles. If you are a garlicky person like many including me, this is for you and would be your favourite as well. This is one recipe I can’t live without while having certain meals and is a favourite of my parents and siblings. But there is one person who can’t digest it and that’s my hubby. He tried to have it many times when he saw me enjoying the sauce and kept praising it, but he always ended up asking: “ How could you have it?”. I normally have it along with my ghee rice, just a touch of it like pickle. My dad sometimes drizzles this sauce on his fried fish, chicken fries and sometimes he drizzle over the curries. It is something that should be used in moderate amount, much less than we use pickle (Well, it goes how much of pickle you use along with your dish).

P.S. Let me know if anyone out there just try their hands on this one.


1 Large Bulb of garlic (12 Large cloves)
2 green chillies, you may reduce to 1 chilli if it’s really hot.
2 ½ Tablespoons (37 ml) of lime juice
¾ tsp salt
3 Tablespoons (45 ml) Olive oil


1. Peel the garlic and crush it in a grinder. You can also grate it using the smaller holes in the box grater.

2. Add the chillies and just pulse in the grinder to crush it. You don’t need a smooth paste. It is normally left chunky.

3. Tip the ground garlic and chillies in a bowl and add the remaining ingredients and mix well. You can store it in jars in the fridge (I am not sure how long this will last, will update it later.)

This can be drizzled on your roasted chicken, roasted lamb, fried fish and chicken as well.

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