Green Chilli Sauce

Make a big batch of Green Chilli Sauce at home and use it to make your fav Indo Chinese Recipes or Curries. Here is the simple recipe.

If you like to try homemade sauce recipes, then give these a try too – Lemon Garlic Butter Sauce, Homemade Pizza Sauce, Salted Caramel Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce and Chinese Schezwan Sauce.

Jump to:

• About This Recipe
• Ingredients
• Step By Step Recipe
• Usage Suggestions
• Storage Suggestions
• You might also like
• Recipe Card

About This Recipe

A hot and spicy sauce is a must, whenever I make Indo Chinese starters at home and this Green Chilli sauce is the latest one to join the favorite bandwagon. Perfectly spicy, this sauce will make any dish irresistible.

Many of us buy green chilli sauce from the market, even I did the same for many years. But since I have tried making it at home, there is no looking back.

You must be thinking this sauce is difficult to prepare at home, but let me tell you this one is the easiest sauce you can make freshly from green chilies and some other basic ingredients.

Also, when you are making it at home, you can always control the heat. You can either use less spicy chilies or deseed the chilies if you want the sauce to be less spicy.

I will always suggest you wear gloves while handling chilies, as they may cause burn in your hands.

This Chilli Sauce is,

• Versatile
• Easy + Quick
• Vegan
• Gluten-Free
• Yummy

Ingredients

Green Chillies – You can use any green chilies, that are easily accessible to you. You can remove the seeds from the chilies if you like the sauce to be less spicy.

Ginger & Garlic – These two ingredients add a great flavor and much-required heat along with green chilies. Peel and finely chop them to use in the recipe.

Vinegar – You can use white vinegar for this sauce. It is easily available in grocery stores. You can even use lemon juice instead of vinegar to add that tart and sour flavor to the sauce.

Salt, Sugar, and Water – To further add more flavor, we will add in salt, sugar and to cook the sauce, we will need water.

Step By Step Recipe

Wash the chillies and remove their stem.

Add the chillies, ginger, garlic and water in a pressure cooker.

Pressure cook for 3 whistles on high heat. Remove the cooker from heat and let the pressure release. Open the lid.

Add the cooked ingredients in grinder.

Grind into a smooth paste.

Add in vinegar, salt and sugar and blend until smooth.

Pass the mixture through a soup strainer and discard the leftover.

Cook it for 2-3 minutes and the sauce is ready.

Usage Suggestions

I use this sauce to make Indo Chinese starters like Gobi Manchurian, Chilli Chicken, Hakka Noodles, Fried Rice, Chilli Prawns, etc. You can add it in curries also.

Serve it on the side as a dip with your starters. I like to serve it especially with French Fries or Potato Wedges.

Storage Suggestions

This sauce keeps good in the refrigerator for up to 15 days. You can freeze it in small portions for up to a year. Just take out one portion, thaw, and use as needed.

You might also like

Recipe Card