Make a big batch of Asian Green Chilli Sauce at home and use it to make your fav Indo-Chinese recipes or curries (vegan, gluten-free).

Here are some more sauce recipes that you may like – Lemon Garlic Butter Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce, and Chinese Schezwan Sauce.

About Green Chilli Sauce

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

Although this green sauce is readily available in the market these days, making it at home is the way to go.

Homemade sauce is super easy to make and comes together using a few simple ingredients.

You can control the heat by choosing the type of green chiles to make the sauce. Sauce made at home is also free of artificial colors, chemicals, and preservatives and it is also much more economical than the store-bought one.

My Green Chili Sauce recipe is vegan and gluten-free and can be easily doubled or tripled. You can make it in a traditional pressure cooker or an instant pot.

Ingredients

Green Chillies – You can use any green chilies that are easily accessible to you. Choose spicy green chili peppers if you like a spicy sauce or choose mild chilies for a milder sauce. 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.

Vinegar – Use white vinegar to make this hot sauce recipe. It is easily available in grocery stores. You can replace vinegar with lime juice (or lemon juice).

You will also need salt, sugar, and water.

Replace water with vegetable broth or chicken broth for added flavor.

How To Make Asian Green Chilli Sauce

Prepare The Chillies

Wash 1 pound (500 g) of green chilies and remove their stalks.

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

Cook The Chillies

In A Traditional Pressure Cooker

Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to a pressure cooker and stir well.

Close the lid of the cooker and pressure cook for 3 whistles on high heat.

Remove the cooker from heat and let the pressure release naturally. Open the lid.

In An Instant Pot

Add the chilies, 50 g of peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water to an instant pot and stir well.

Close the lid and set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 3 minutes at high pressure.

Once the timer goes off, let the pressure release naturally.

Open the lid.

Make The Sauce

Cool the chilies to room temperature and add them to a blender along with the liquid.

Add 1 cup of white vinegar, 3 teaspoon salt, and 1 teaspoon sugar and blend to make a smooth paste.

Pass the mixture through a fine-mesh strainer and discard the leftover.

Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat until the sauce is thickened.

Remove the pan from the heat and let the sauce cool down to room temperature.

Transfer the green chilli sauce to an airtight glass container or a glass bottle and refrigerate for up to 15 days. Use as desired.

Pro Tips By Neha

Wear gloves while handling the chilies to avoid burning palms.

Remove the seeds of the chilies if you like your sauce to be less spicy.

Stay away from the steam coming out of the pressure cooker as it may also cause burning.

You can also cook the ingredients in a pan if a pressure cooker is not available.

Make red chilli sauce using the same recipe. Just replace green chilies with red chilies.

Usage Suggestions

I use this sauce to make Indo-Chinese recipes like Gobi Manchurian, Chilli Chicken, Hakka Noodles, Thai Fried Rice, Chilli Prawns, etc.

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

Storage Suggestions

Green chilli 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.

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