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Green Chili Sauce Recipe

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★★★★★

4.5 from 111 reviews

This vibrant and tangy green chili sauce is a flavorful condiment made by sautéing fresh green chilies with garlic, ginger, and aromatic spices, then blended with vinegar for preservation. It offers a spicy kick balanced with subtle sweetness and earthy undertones, perfect as a dip or accompaniment to various dishes. The sauce can be refrigerated and enjoyed for up to three months.

Ingredients

Scale

Main Ingredients

  • 20 green chilies (300 grams), sliced
  • 4 cloves garlic
  • 2 inch piece of ginger
  • 1 tsp salt
  • ¼ cup water
  • ½ cup vinegar
  • 1 tsp sugar

Oils & Spices

  • 1 tbsp oil (for sautéing garlic and ginger)
  • 2 tbsp oil (for final tempering)
  • Pinch of hing (asafoetida)
  • ¼ tsp cumin powder
  • ½ tsp coriander powder

Instructions

  1. Prepare aromatics: Heat 1 tablespoon of oil in a pan and sauté 4 cloves of garlic and a 2-inch piece of ginger until they turn golden brown, releasing their fragrance.
  2. Add green chilies and salt: Add the sliced green chilies and 1 teaspoon salt to the pan, sautéing them together for 5 minutes to soften and blend flavors.
  3. Pour water and cook: Add ¼ cup of water, mix well to combine, and then cover the pan. Cook for 10 minutes or until the chilies are completely softened.
  4. Blend the mixture: Allow the cooked mixture to cool completely, then transfer it to a blender. Add ½ cup vinegar to act as a preservative and blend until you obtain a smooth paste.
  5. Tempering spices: Heat 2 tablespoons of oil in a pan, add a pinch of hing (asafoetida), then add the blended chili paste. Sauté the mixture for 2 minutes to enhance the flavors.
  6. Season the sauce: Stir in ¼ teaspoon cumin powder, ½ teaspoon coriander powder, and 1 teaspoon sugar. Mix well to balance the heat and acidity with subtle sweetness.
  7. Cool and store: Let the chili sauce cool completely before transferring it to a clean jar. Refrigerate and enjoy within 3 months for the best flavor and freshness.

Notes

  • Adjust the number of chilies based on your heat preference.
  • Vinegar not only preserves the sauce but adds a sharp tang, which complements spicy flavors.
  • The sugar helps balance the acidity and heat of the sauce.
  • Store in an airtight container in the refrigerator for up to three months.
  • Use fresh ingredients to ensure the best flavor and shelf life.

Keywords: green chili sauce, spicy sauce, Indian condiment, chili paste, homemade chili sauce, vegan chili sauce, tangy chili sauce, chili garlic sauce

Find it online: https://thefoodrecipe.com/green-chili-sauce-recipe/