Green Chilli Sauce Recipe (Indo Chinese)
Green Chili Sauce is a bold, spicy condiment made with fresh green chilies, garlic, vinegar, and aromatics. Popular across Indo-Chinese cuisine, this bright green sauce adds heat, tang, and depth to noodles, fried rice, momos, sandwiches, and snacks. Make it at home using my easy recipe (vegan, gluten-free).
Here are some more sauce recipes you may like: Lemon Garlic Butter Sauce, Thai Sweet Chilli Sauce, Bechamel Sauce, and Chinese Schezwan Sauce.
A Quick Look At This Green Chili Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Serves: 2 cups
- Cuisine: Indo-Chinese / Asian-inspired
- Course: Condiment / Sauce
- Diet: Vegetarian, Vegan, Gluten-Free
- Skill Level: Beginner
- Equipment: Blender, Saucepan, Knife, Mesh -Strainer, Cutting Board
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Table of Contents
About Green Chilli Sauce
Green Chili Sauce is a chili-based condiment prepared by blending fresh green chilies with garlic, vinegar, and salt, often thickened slightly for a smooth yet punchy texture.
Although this green sauce is readily available at Indian grocery stores these days, I like making mine at home.
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 free of artificial colors, chemicals, and preservatives, and much more economical than store-bought sauce.
This homemade sauce also stores well.
My Indo-Chinese Green Chili Sauce recipe is vegan and gluten-free and can be easily doubled or tripled. You can make it in a traditional stovetop pressure cooker or an Instant Pot.
Ingredients
Green Chillies – You can use any green chilies that are easily accessible to you. Choose spicy green chilies for a spicy sauce, or mild chilies for a milder one. 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-needed heat along with green chilies.
Vinegar – Use white vinegar in this hot sauce recipe. It is readily 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 Green Chilli Sauce
Prepare The Chillies
Step 1: Wash 1 pound (500 g) of green chilies and remove their stalks.
Tip: I always suggest wearing gloves while handling chilies, as they may burn your hands.
Cook The Chillies
In A Traditional Pressure Cooker
Step 2: Add the chilies, 50 g of peeled and chopped ginger, 50 g of peeled and chopped garlic, and 1 cup of water to a pressure cooker and stir well.
Step 3: Close the lid of the cooker and pressure cook for 3 whistles on high heat.
Step 4: Remove the cooker from the 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.
Blend The Sauce
Step 5: Cool the chilies to room temperature, then add them to a blender with the liquid.
Step 6: Add 1 cup of white vinegar, 3 teaspoon of salt, and 1 teaspoon of sugar, then blend until smooth.
Step 7: Pass the mixture through a fine-mesh strainer and discard the leftover.
Cook The Sauce
Step 8: Transfer the mixture to a frying pan and cook for 4-5 minutes over medium heat, stirring occasionally, until the sauce thickens.
Step 9: Remove the pan from the heat and let the sauce cool down to room temperature.
Step 10: 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 your palms.
Remove the seeds from the chilies if you prefer a less spicy sauce.
Please 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 unavailable.
Make red chili 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, Hakka Noodles, Thai Fried Rice, 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 can be stored in an airtight container 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 it, and use it as needed.
Other Sauce Recipes We Recommend
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Green Chilli Sauce Recipe (Indo Chinese Style)
Ingredients
- 1 pound green chilies (500 g)
- 50 grams ginger (peeled and chopped)
- 50 grams garlic (peeled and chopped)
- 1 cup water
- ¼ cup white vinegar
- 3 teaspoons salt
- 1 teaspoon sugar
Instructions
Prepare The Chillies
- Wash the chilies and remove their stalks.
- Tip – I suggest you wear gloves when handling chillies, as they can cause burns on your hands.
Cook The Chillies
In A Traditional Pressure Cooker
- Add the chilies, ginger, garlic, and 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 the heat and let the pressure release naturally. Open the lid.
In An Instant Pot
- Add the chilies, ginger, garlic, and 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.
Blend The Sauce
- Cool the chilies to room temperature and add them to a blender along with the liquid.
- Add vinegar, salt, and sugar, and blend to make a smooth paste.
- Pass the mixture through a fine-mesh strainer and discard the leftover.
Cook The Sauce
- 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 it to an airtight glass container and refrigerate for up to 15 days. Use as desired.
I tried this but when I tasted it after straining…it was very bitter…any idea why?.
Sorry to hear Melwee. It could be the chilies. If they are old, the sauce could taste bitter.