Step-by-step
1
firstly, remove the head of 20 chilli and slice them thinly. keep aside.
2
in a large kadai heat 1 tbsp oil and saute 4 clove garlic and 2 inch ginger until it turns golden brown.
3
now add sliced chilli, 1 tsp salt and saute for 5 minutes.
4
further, add ¼ cup water and mix well.
5
cover and cook 10 minutes or until chilli softens completely.
6
cool completely and transfer to the blender.
7
add ½ cup vinegar. vinegar helps to improve the shelf life acting as a preservative.
8
blend to smooth paste. do not add any water, adding water will reduce the shelf life of sauce.
9
now heat 2 tbsp oil in a pan and add pinch hing.
10
add in prepared chilli paste and saute for 2 minutes.
11
further add ¼ tsp cumin powder, ½ tsp coriander powder and 1 tsp sugar. mix well.
12
finally, cool the chilli sauce completely and enjoy for 3 months when refrigerated.
Video
Notes
- firstly, the spice of chilli sauce completely depends on the quality of chilli you are using.
- also, vinegar can be replaced with lemon juice. however, the flavour will be different.
- additionally, adding spice powder will give chings chilli sauce flavour.
- finally, chilli sauce recipe tastes great when prepared slightly spicy and smooth consistency.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/green-chili-sauce-recipe/