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Today we are going to make chilli sauce.
Chilli sauce can be enjoyed with pakora, kachori and samosas.
It is also used while making the dishes like chow mein, cabbage manchurian, chilly potato or in any pulao.
Come, let’s prepare chilli sauce.
Green chilli (Hari mirch) - 100 gram (Small) It is spicy
Green chilli (Hari mirch) - 100 gram (Big) It is not too spicy
Vinegar - ¾ cup
Cumin seeds (Jeera) - 2 tsp
Ginger baton (Adrak) - 2 inch
Salt (Namak) - 2 tsp or as per taste
Asafetida (Hing) - 2 pinch
Oil - 2 to 3 tbsp
To make chilly sauce, first we’ll cut the green chillies.
Remove the stems of the green chilly and cut it into large pieces.
Cut it into large pieces.
Cut the small chilly into small pieces.
Cut 1 chilli into 3-4 pieces.
Now cut the ginger into tiny pieces.
Make sure the green chillies and ginger are washed and dry before cutting.
Once the vegetables are cut, let's fry them.
Heat a pan and add oil to it.
Once the oil is hot, add cumin seeds and asafetida to it and roast.
Fry it on low flame.
Now add the green chillies and ginger to the pan.
Add salt.
Stir it for 1-2 minutes.
The masala coating is seen on top of the chillies.
Now add ½ cup water.
Cover the chillies and let it cook for 5-6 minutes on low flame.
5 minutes are over, so now let's check the dish.
Mix it well.
Our dish is not fully cooked.
So we will cover it and cook it for another 5 minutes and then check.
Let's check.
It took us 15 minutes to fry the chillies.
The chillies are now soft.
Let us cook without covering for 2-3 minutes so that the water is dry.
Cook it on high flame.
We have cooked the chillies for 3-4 minutes till the water dries completely.
Our chillies are ready.
Turn off the flame.
Once the chillies are cool, add them to the mixer and grind.
Add the chillies to the mixer.
Add a little vinegar to the mixer.
Coarsely grind them.
Take it out in a bowl.
Grind the remaining chillies in the same way.
Our chillies are grounded.
Add the remaining vinegar to the mixer and pour it to the sauce.
Mix everything well.
You can take the vinegar of any fruit or synthetic vinegar to make chilly sauce.
Our chilly sauce is ready.
This sauce is very spicy.
Store the chilly sauce in a clean and dry plastic or glass bowl and enjoy eating it for 2-3 months.
It can be used upto 6 months if stored in the refrigerator.
If you want to store the chilly sauce for a long duration then add ½ tsp citric or acetic acid along with vinegar.
Make chilly sauce, eat it and share your experiences with us at Nishamadhulika.com.
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