Chilli Sauce (Green)

  • 20 green chillies
  • 1 inch ginger
  • 1 cup vinegar
  • 1 tp salt
  • 1/2 tp ajinomoto
  1. Remove seeds from chillies and soak them in little vinegar atleast for 1 hour.
  2. Fine grind salt, chillies and ginger. Dissolve the mixture into remaining vinegar.
  3. Cook the mixture over high heat till it thickens a bit. 
  4. Turn off the Flem and mix ajinomoto. Mix well.
  5. Store it in a clean, airtight bottle.
  6. You can use this for at least 3-4 months.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.