For a country that loves its Indo-Chinese cuisine, the green chilli sauce is a must-have in every kitchen. It goes beyond cuisines to add a dash of refreshing heat to our dishes and elevate a wide range of flavours.
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While the green chilli sauce is easily available at the grocery store, making any sauce from scratch is a wonderful experience for anyone who loves to cook. Taking to Instagram on June 9, celebrity chef and MasterChef India judge Kunal Kapur gives us just the opportunity, sharing his recipe for the green chilli sauce.
Describing the dish, he wrote in the caption, “Fresh, spicy, and full of flavour, this homemade green chilli sauce is a must-have in the kitchen. Made with green chillies, garlic, and a splash of vinegar, it adds the perfect kick to samosas, noodles, pakoras, and all your favourite snacks. Once you try it, store-bought sauces just won’t compare.”
The detailed steps to make the sauce are as follows.
Ingredients for green chilli sauce
- Water - 1.2 l
- Vinegar - 1 cup
- Garlic, cloves - 10 to 12
- Ginger - 1-inch pc
- Coriander seeds - 2 tbsp
- Sugar - 2 tbsp
- Salt - 1 tbsp (approx)
- Potatoes, sliced - 1 cup
- Green chillies - 200 g
Method of preparation
- In a large pan, set the water to a boil. To the water, add vigerar, peeled garlic cloves, peeled and sliced ginger, whole coriander seeds, sugar and salt.
- As the water boils, wash and peel the potatoes. Cut them in half, then quarter, and then cut each into small slices. Drop the potato slices in the boiling water.
- Next, take the green chillies. Wash them well and then roughly chop them. Add the chillies to the pan with the water and potatoes, put a lid on and let them boil until the potatoes become tender.
- After that, take it off the heat and let it all cool down. Put the boiled mixture in a blender and blend it into a fine paste.
- Pour the mixture into a pan once again and give it a quick boil. Take it off the heat and let it cool down.
- Then, pour it into a glass container, and the homemade green chilli sauce is ready for you to enjoy. Keep the sauce in the refrigerator and use it for two months.
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