Ingredients
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1.2 ltr Water
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1 cup (250gm) Boiled Potato diced
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1 tbsp Salt(approx)
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1 inch pc Ginger slices
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1tbsp Garlic chopped
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2 tbsp Coriander seeds
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2 tbsp Sugar
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200gm Green chillies
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1 cup Vinegar
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Optional – few drops Green Colour
Directions
Steps
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1
Done
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Pour water in a deep pan or a kadai and add diced potatoes. Add salt, ginger, garlic, coriander, sugar and bring it to a boil. Lower heat to a simmer and cover and cook till the potatoes are completely cooked. Potatoes are added to the green chilli sauce to make them less spicy and give them a body. |
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2
Done
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In the meantime remove the stem from the chillies, wash them and wipe them clean. Roughly chop them and take care to wash your hands after handling chillies. You can make this chilli sauce with the tick variety of chillies that have more flesh on them and are less spicy or use the regular green chillies. |
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3
Done
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Bring it to a boil and then add vinegar to it. Vinegar gives sourness to the sauce and also helps to preserve this sauce naturally. |
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4
Done
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Once slightly cooled add them to a mixer grinder to grind them into a smooth sauce. Add this sauce to a pan to give it a quick boil, add food colouring (optional) and mix it. At this stage you can adjust the consistency of the sauce, if it is too thick add some vinegar and water. If it is too thin simply cook it to get the sauce consistency. Remember once the sauce cools down it gets thicker. Just give it a quick boil and then cool it down. Once the sauce cools down, it is ready to be bottled. This chilli sauce can be stored for 6weeks in a fridge. |
