"Green chilli sauce recipe with step by step pictures. Fresh chilli sauce, homemade green chillies, onions and garlic makes a spicy sauce for your snacks."
Green Chilli Sauce Recipe
Whenever i share indo-chinese recipes which calls for green chilli sauce or red chilli sauce. I get comments from viewers asking me to share those sauces recipe. So here i am with my first post, a very easy and tasty green chilli sauce. It is really really addictive, way better than store bought ones.
About Green chilli sauce
Fiery green chilli sauce made using fresh green chillies, onions, garlic, vinegar, sugar which makes a perfect sweet, tangy and spicy balanced sauce. This sauce is perfect to use as dipping sauce or as a main condiment sauce in chinese dishes. You can add this in noodles,fried rice and stir friesto add spicy kick
This sauce is such a versatile ingredient, you can have it as a dipping sauce for your pakoras or spring rolls. You can toss this with some fried chicken and enjoy it as green chilli chicken. Any which way you have it, these are addictive.
Similar Recipes,
Frequently Asked Questions FAQ
What is green chilli sauce made of?
Fresh onions, green chillies, garlic, vinegar, sugar, salt.
Is this same as nandos chilli sauce
Nandos chilli sauce is made with Water, White Vinegar, Lemon (6%), Onion (6%), Salt, Serrano Chilli, Vegetable Oil (Sunflower Seeds), Spices (including African Bird's Eye Chilli), Garlic, Stabilisers (Xanthan Gum, Propylene Glycol Alginate), Antioxidant (Calcium Disodium EDTA) which is very acidic in taste.
This homemade green chilli sauce has more fresh ingredients and taste really fresh.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Green Chilli Sauce
Fiery green chilli sauce made with fresh chillies, garlic which makes a perfect dipping sauce for any appetisers. Can be used in any chinese dishes.
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Servings: 10 servings
Calories: 54kcal
Ingredients
- 30 Green Chillies
- 1 medium Onion
- 8 cloves Garlic
- 1½ cup Water
- 1 tbsp Sugar
- Salt to taste
- 4 tbsp Vinegar
- 1 tsp Oil
Instructions
- Heat 1 tsp oil in a pan, add in onions, chillies and garlic. Saute them for couple of mins.
- Add in salt, sugar and water, cover and cook this for 15 mins.
- Now let the mix cool down.
- Take it in a blender and add in vinegar, puree smoothly.
- Pour this in a air tight container and keep in fridge.
- This can be stored for over a month in fridge
Notes
Tips & Tricks
- You can adjust the chilli as per your requirement. If you chillies are too spicy, reduce the quantity.
- You can use fresh red chillies instead of green chillies
- Spring onions white part can be added instead of onions.
- You can add more garlic if you like your sauce to be more pungent.
- Add in lemon juice for more freshness.
Storage Suggestions
- Store this sauce in a clean dry glass jar in fridge.
- You can store this in fridge for more than 2 months.
- Always cool the sauce before storing.
- Use clean dry spoon when handling the sauces.
- Store sauce under refrigeration.
Nutrition
Serving: 1servings | Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 452mg | Potassium: 26mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 18mg | Calcium: 8mg | Iron: 1mg
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Chilli Sauce Recipe Step by Step Pictures
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| Take your ingredients..Very basic ingredients..So easy |
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| Take your green chillies |
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| remove the stem |
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| chop into rough pieces |
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| Chop up some onions and garlic |
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| Heat a tsp of oil in a pan |
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| Add in onion, garlic and chillies |
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| saute them for 2 mins |
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| Add in sugar |
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| some salt |
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| mix well |
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| Pour in water |
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| mix well |
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| cover and cook for 15 mins |
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| Now everything is cooked and water is mostly evaporated |
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| let the mix cool, take this in a blender |
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| add in vinegar |
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| make it into a puree |
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| I left my sauce little chunky.. |
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| You can have it as dipping sauces or as the sauce to cook your chinese foods.. |
vijai kumar
Nice aarthi.can we add pottati Fire thickness ?
Aarthi
@vijai kumar i didn't get you? what as you asking
vijay
i am a long time reader of your blog. your recipes are really helpful for a bachelor in its simplicity. you are really talented in what you do.
Girijasivam Girijasivam
What kind of Vinegar should be used ? White Vinegar, or Apple cider, Or fruit vinegar, or ...... pls explain me.
Aarthi
@Girijasivam Girijasivamwhite vinegar is good
Sai Kumaron
Nice recipe...however since you have said to cover and cook for 15mins. The water did not evaporate...so what can we do? I blended as it is and it became quite watery...although taste was good... please advise! Thanks in advance.
Anonymous
i think its better to cook only onion and garlic oil and avoid green chillies, so that I can get the green color and fresh green chilli flavour.blanching of green chillies can be done to retain the color but not overcooking
Anonymous
Hi, Can you please tell me the shelf life of this sauce?
Aarthi
u can store it for 2 weeks in fridge