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Green chili sauce in a white bowl.

Green Chili Sauce

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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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Accompaniments, Other
Cuisine: All, Indian
Servings: 20 to 25 spoons
Author: Shilpa

Equipment

Ingredients

  • ½ lb green chilies about 25-30
  • 1 teaspoon oil
  • 1 medium onion chopped
  • 6-8 big cloves garlic sliced
  • 1 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt adjust as per taste
  • ¼ cup vinegar

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

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 155mg | Potassium: 9mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.02mg
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