Green Chili Sauce I Homemade Chili Sauce

Green Chili Sauce – A tangy spicy easy to make green chili sauce recipe

A delicious hot and spicy Condiment to serve with any type of snack and to make Indo chinese rice, noodles and curries. You can also use as a spread for your sandwiches, serve with potato fries or wedges,

This sauce is easily available in all Indian, chinese or Asian super markets but you can easily make it at home with few ingredients . If you are making at home then you can adjust the heat by choosing the green chilies as per your spice level.

It is also very economical if you make at home. This is gluten free and vegan sauce.

For Making This green chili sauce you need-

• Green Chilies- use a mix of spicy and mildly spicy chilies or any prefered variety.
• Ginger- This adds a nice flavour and spiciness in the sauce.
• Vinegar-gives tanginess and act as a preservative, can use white or apple cider.you can substitute it with lemon juice.

you can also check these recipes-

• Tomato Chili Sauce
• Ginger chutney
• Corn fritters
• Bharwa Baingan
• Ragi Idli

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Print Recipe

5 from 1 vote

Green Chili Sauce

Tangy spicy sauce made with green chilies

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: accompaniment, Chutney /Dips, dipping sauce

Cuisine: Chinese, Indo chinese

Keyword: chili dip, chili sauce, Green chili sauce, homemade sauce, Instant gren chili sauce, kidney friendly recipe

Servings: 1 jar

Calories: 430kcal

Author: Anjana Chaturvedi

Ingredients

• 200 gm Green chili/Hari mirch
• 50 gm Ginger / Adrak
• 1 cup White vinegar
• 2 tbsp Cooking Oil
• 2 tsp jeera
• 1/4 tsp Asafoetida / Hing powder
• 1 tbsp Corn Flour
• 1.5 tsp salt
• 1 cup water

Instructions

• Wash the chilies, remove the stem and roughly chop them.(use a mix of spicy and mildly spiced chilies)
• Wash, peel and chop the ginger.
• Heat oil in the pressure cooker, add cumin seeds and when they start crackling add asafoetida.
• Now add the chopped chilies and ginger and saute for few seconds.
• Add 1 cup water, close the cooker lid and cook on medium heat for 2 whistles.
• Now let the mixture cool down and then grind the chilies ginger along with the water and make a fine puree.
• If the puree is not smooth and fine then you can strain it using a sieve.
• Add the pureed chilis in a pan and add 1/4 cup water in the mixie jar to remove the mixture left in the jar
• Add 3/4 cup white vinegar in the pan and mix.
• You can add 1 tsp MSG if you prefer.
• Cook the sauce on medium heat till it start bubbling and thicken slightly.
• Add 1 tsp cornflour in 3 tbsp water and mix well.
• Add the slurry in the boiling sauce and keep stirring.
• Addition of cornflour makes it smooth and thick and gives a nice texture to the sauce.(alternatively you can add a boiled mashed potato to thicken the sauce)
• When the colour of the sauce change then do the plate test, take a tsp of sauce on the plate and check if it is thick enough or the pulp and water are separating
• If liquid and pulp are separating then cook for few more minutes else it is done now.
• let it cool down completely then store in a sterilized glass bottle and keep refrigerated.

Notes

Note-

If you are making it in large quantity and want to preserve longer then can add few drops of sodium benzoate in the sauce to preserve it.

Nutrition

Calories: 430kcal | Carbohydrates: 30g | Protein: 2g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 4185mg | Potassium: 307mg | Fiber: 9g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 3mg