Adapted from the Trini hot pepper sauce, which was more important than the salt and pepper for every dinner function that we did , when in trinidad, this sauce has the potential to blow the top of your mouth off. learned how to make tonnes of it by watching Wendy forde, Heston morreira and Sophia ghany, each one had a slightly different version to it.
the english name for this sauce has been inspired because of the fiery heat of this sauce, which im sure when you taste for the first time , is like one step closer to suicide.
For the hindi name , i must owe homage to my good friend Christopher Francis, De bloody bugger from Bandra..that and the fact that there was a silly sounding sona chandi chywanprash at some point in the indian market. we transmogrified the name to maa bahen chywanprash and from there onwards, a few years later, when i was struck by a bizzarre idea to call it by this name.
there is no fixed recipe really, because every time in the name of creative spirit, or inspired genius.. i make new version. so far i have not decide to market the product for commercial gain,but instead give away free samples to friends.
the purpose of this is to add heat, zest..life to all things which are duller..
Please wash hands after making and before visiting the toilet or rubbing your eyes.
Too much will cause acidity/ heartburn/ reflux..and the need to call the fire service the next morning.
Update on this, i did sell quite a bit of this on neighbourly.co.nz…