Red Chilli & Green Chilli Sauce

Instead of buying ‘green chilli or red chilli sauce’ from shop, we can make it at our home, in easy steps and in a healthy way without much preservatives or colors. Also, we can preserve and use it for 1 month to 6 months period.

Ingredients:

For Green Chilli Sauce 

  1.     Green Chilli – 200 grams
  2.     Oil – 2 tablespoon
  3.     Garlic – 10
  4.     Ginger – 1 inch
  5.     Sugar – 1 tablespoon
  6.     Salt – 1/4   tablespoon
  7.     Cumin powder – 1/4    tablespoon
  8.     White Vinegar – 25 ml

 

For Red Chilli Sauce 

  1.     Red Chilli – 50 grams
  2.     Oil – 2 tablespoon
  3.     Garlic – 10
  4.     Ginger – 1 inch
  5.     Sugar – 1 tablespoon
  6.     Salt – 1/4   tablespoon
  7.     Cumin powder – 1/4     tablespoon
  8.     Vinegar – 25ml

Things to be done before we start cooking

  • Take 200 grams of green chilli. Wash them with water. Then, cut them into small pieces.
  • Take 50 grams of red chilli and remove the dry stalk from all the chilli pieces. Wash them with water and keep it aside.
  • Peel the skin from 20 cloves of garlic and no need to cut.
  • Take 2 pieces of ginger, each 1 inch big. Peel the skin and cut them into smaller pieces.

Steps to Prepare

  1. Place a pan on the burner and pour 200 ml water into it. Turn on the flame and let the water boil.
  2. Take 50 grams of red chilli (washed) in a glass bowl. Pour the boiling water into the glass bowl. Let the red chilli soak in hot water for 5 minutes.

Green Chilli Sauce – initial preparation steps

  1. Place the same pan on the burner and turn on the flame. Pour in 2 tablespoons of oil. Let the flame be in LOW MODE.
  2. Put 10 cloves of garlic and thinly sliced ginger pieces (cut off from 1 inch ginger). Let garlic and ginger fry a little in low flame for 1 minute.
  3. Then, put in the green chilli (cut into small pieces) into the pan with ginger, garlic and oil.
  4. Then, lets add the below to the pan and stir them to mix well – Salt – ¼ tablespoon and Cumin powder – ¼ tablespoon.
  5. Now, add 100 ml of water. Stir a little so that all green chilli pieces immerse in water.
  6. Close the pan with a lid. Please note the flame is still in LOW mode.

Leave the pan in low flame for 10 minutes.  After 10 minutes, remove the lid. Stir a little. Turn off the flame NOW. 

  1. Add 1 tablespoon of sugar (just sprinkle evenly over the green chillies) and stir well to mix.
  2. Then transfer the boiled green chillies to another plate to cool down.

 

Red Chilli Sauce – Initial preparation steps

  1. Place the same pan on the burner with low flame ON. Pour 2 tablespoon oil.
  2. Put in 10 cloves of garlic and small cut pieces of 1 inch ginger. Stir for 1 or 2 minutes in low flame. 
  3. Add the red chillies that are soaked in a glass bowl with hot water. Never, pour in the water that was used to soak into the pan now. The water will be used in later steps. 
  4. Stir the red chilli in pan for 2 minutes.  After 2 minutes of stirring and frying, pour the water in which red chilli was soaked, into pan. 
  5. Add the below to the pan – Salt – ¼ tablespoon, Cumin powder – ¼ tablespoon. Stir and mix well. Then, close the pan with a lid. Let the content boil in low flame for another 10 minutes.

Green Chilli sauce – next step in preparation

  1. Once the green chilli cools down, transfer them to a mixy jar.
  2. Take 25 ml of white vinegar. Pour in half of it into the mixy jar now.
  3. Run the machine, grind the green chilli to a fine paste.

Then, pour in the next half of vinegar into mixy jar and again run the machine for another 20 seconds. Pour the contents from jar to another glass bowl.

While using, we can fill this ‘green chilli sauce’ into the sauce dispenser bottle up to 3/4 level and for next ¼ level we can pour vinegar to make it more liquid like sauce.

 

Red Chilli Sauce – Next step in preparation

  1. After 10 minutes, turn off the flame, remove the lid, stir the contents for 20 seconds. Check that the water has dried off in pan. 
  2. Sprinkle 1 tablespoon of sugar all over the pan. Stir a little to mix well. Let the red chilli and contents cool down a little. 
  3. Once cool, transfer the red chilli and other contents to a mixy jar. Take 25 ml of white vinegar, just pour half of it into the jar. 
  4. Run the mixer machine and grind it to a fine paste. Then, pour in the next half of white vinegar into jar and grind again for 10 seconds. 
  5. Now, transfer the contents from mixy jar to another glass bowl.

This red chilli sauce is mainly used in food preparation. So, we are keeping them as a jelly like paste.

Storage Recommendations

  • We can store it in a glass bottle and keep it in kitchen for 1 month.
  • We can keep the bottle in refrigerator and use it for 6 months.

Watch the YouTube video here -

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