Easy & Simple Green Chilli Sauce
Easy & Simple Green Chilli Sauce is a vibrant and fiery condiment that delivers a punch of heat with minimal ingredients and effort. Made by blending fresh green chillies with garlic, vinegar, and spices, this versatile sauce elevates everything from momos and pakoras to stir-fries and wraps. Its smooth texture and bold flavor make it a must-have in Indian and Indo-Chinese kitchens. Perfect for spice lovers seeking a homemade alternative to store-bought sauces, it’s quick to prepare and packs a zesty kick in every spoonful.
Ingredients
- 1.2 liters Water
- 1 cup (250g) Boiled Potato, diced
- 1 tablespoon Salt
- 1-inch piece Ginger, sliced
- 1 tablespoon Garlic, chopped
- 2 tablespoons Coriander Seeds
- 2 tablespoons Sugar
- 200 grams Green Chillies
- 1 cup Vinegar
- Optional – Few drops Green Colour
Instructions
- Pour water in a deep pan or a kadai and add diced potatoes. Add salt, ginger, garlic, coriander, sugar and bring it to a boil. Lower heat to a simmer and cover and cook till the potatoes are completely cooked. Potatoes are added to the green chilli sauce to make them less spicy and give them a body.
- In the meantime, remove the stem from the chillies, wash them and wipe them clean. Roughly chop them and take care to wash your hands after handling chillies. You can make this chilli sauce with the tick variety of chillies that have more flesh on them and are less spicy or use the regular green chillies.
- Bring it to a boil and then add vinegar to it. Vinegar gives sourness to the sauce and also helps to preserve this sauce naturally.Cover & cook till the green chillies become soft and tender, this will take about 5-7mins. Once the colour of the chillies is pale green it is an indication, they are ready. Take it out in a bowl, to cool it down.
- Once slightly cooled add them to a mixer grinder to grind them into a smooth sauce. Add this sauce to a pan to give it a quick boil, add food colouring (optional) and mix it. At this stage you can adjust the consistency of the sauce, if it is too thick add some vinegar and water. If it is too thin simply cook it to get the sauce consistency. Remember once the sauce cools down it gets thicker.Just give it a quick boil and then cool it down. Once the sauce cools down, it is ready to be bottled. This chilli sauce can be stored for 6weeks in a fridge.
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