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.

Chilli Sauce (Green) Chilli Sauce (Green) Reviewed by Prajakta Patil on January 08, 2013 Rating: 5

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