Green Chili Sauce: Fresh, Flavorful, and Fiery
This Indian green chili sauce is the perfect combination of spice and tang. It’s a quick and easy way to elevate any dish, from crispy fritters to spicy noodles. Packed with fresh flavors, it’s a must-try for fans of Indo-Chinese cuisine.
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This Indo-Chinese green chili sauce is a versatile and flavorful condiment that adds a burst of heat and aromatic notes to a variety of dishes. It is characterized by its vibrant green color and spicy kick. The sauce is easy to prepare with readily available ingredients and can be stored in the refrigerator for up to a month.
It is perfect for dipping dumplings, spring rolls, and fried chicken. Green chili sauce can also be added to stir-fries, noodles, and rice for a fiery kick. The sauce has a strong heat with a subtle sweetness, making it a handy condiment for any meal.
Ingredients
Green Chilies: For authentic flavor and the right heat level, use fresh Indian or Thai green chilies. These chilies provide a sharp, vibrant punch essential to this sauce. If you prefer a milder version, you can deseed some or all of the chilies. Be mindful when handling chilies, as their heat can linger on your skin.
Onion and Garlic: These aromatic ingredients add depth and complexity to the sauce. The onion provides sweetness and a subtle flavor, while the garlic adds a pungent and slightly bitter note. For a more pronounced garlic flavor, use fresh garlic cloves instead of minced garlic.
Sugar: The sugar balances the heat of the chilies and adds a touch of sweetness to the sauce. For a natural sweetness, you can substitute sugar with honey or brown sugar.
Vinegar: The vinegar provides acidity and helps to cut through the richness of the sauce. White vinegar, rice vinegar, or apple cider vinegar can all be used. For a more tangy flavor, use a combination of vinegar and lemon juice.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat oil in a frying pan; add in onions, chilies, and garlic. Saute for 3-4 minutes or until the raw smell goes away.
Step 2: Add salt, sugar, and water, and bring it to a boil. Cover and simmer for 15 minutes. Turn off the heat and let the mixture cool completely.
Step 3: Transfer the cooled mixture to a blender jar and add vinegar. Blend until it is smooth.
Step 4: Transfer the green chili sauce to an airtight container and store it in the refrigerator.
How To Use Green Chili Sauce
- Dipping Sauce: Serve it as a spicy dip alongside snacks like samosas, pakoras, momos, spring rolls, or crispy fried wontons. Its bold flavor enhances both Indian and Indo-Chinese appetizers.
- Marinade: Use the sauce as a marinade for proteins like chicken, tofu, or paneer. Mix it with soy sauce, ginger, and a little oil to coat the ingredients before cooking.
- Stir-Fries: Add a spoonful of the sauce to stir-fries, noodles, or fried rice for a spicy, tangy kick. It pairs well with vegetables, rice, and noodles.
- Indo-Chinese Dishes: Use the sauce for popular dishes like chili paneer or chili chicken, or mix it into gravy-based dishes like Manchurian. It amplifies the heat while adding depth to both dry and gravy versions of these Indo-Chinese favorites.
More Delicious Dips and Sauces
- Bring a touch of the season to your table with homemade persimmon chutney! This simple recipe combines the best of Fuyu persimmons and cranberries for a festive condiment that adds depth to any dish.
- This skinny Bang Bang Sauce has all the bold flavors you love—sweet, spicy, and creamy—with none of the mayo! Made with Greek yogurt and sour cream, it’s quick to make and perfect for dipping, drizzling, or adding to your favorite dishes.
- With just 4 ingredients and 10 minutes, this scallion butter with garlic will be your new favorite way to elevate any meal. From toast to steak, it adds bold flavor to everything!
- Level up your breakfast routine with fluffy whipped honey! This easy recipe transforms honey into a light & airy spread perfect for toast, fruit, yogurt & more.
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Equipment
Ingredients
Instructions
- Heat oil in a frying pan, add in onions, chilies and garlic. Saute for 3-4 minutes or until the raw smell goes away.
- Add salt, sugar, and water, and bring it to a boil. Cover and simmer for 15 minutes. Turn off the heat and let the mixture cool completely.
- Transfer the cooled mixture to a blender jar and add vinegar. Blend until it is smooth. Transfer the green chili sauce to an airtight container and store it in the refrigerator.
Notes
- For a milder sauce, deseed some or all of the green chilies before blending. If you want to intensify the spice, leave the seeds and membrane in or use hotter varieties like Thai bird’s eye chilies. You can also adjust the heat by mixing different types of green chilies.
- Taste the sauce after blending and adjust the vinegar and sugar balance.
- Store the green chili sauce in an airtight glass jar in the refrigerator for up to one month. Always use a clean, dry spoon when serving to extend its shelf life.
Nutrition
