Homemade Indo-Chinese Green Chili Sauce | Green Chili Hot Sauce | Kitchenstagram
Bursting with bold flavour, this Homemade Green Chili Sauce delivers the perfect balance of heat, tang and sweetness. Made from fresh green chilies, aromatics like garlic and onion and brightened with apple cider vinegar, it’s a go-to for anyone who loves spicy condiments with depth and freshness.
This sauce is incredibly versatile- you can serve it as a dipping sauce with pakoras, samosas or spring rolls or use it to amp up your favorite Indo-Chinese dishes. Toss it with noodles or fried rice, swirl it into stir-fries or spoon it over grilled tofu, paneer or chicken for an instant flavour upgrade.
What makes this sauce truly special is its vibrant, garden-fresh taste, lifted by hints of ginger and coriander. Whether you’re using hot peppers or opting for milder peppers, you can tailor the spice level to your liking. It’s an ideal recipe for early chili harvests and a smart way to preserve the heat of the season.
Made entirely with clean, plant-based ingredients, this chili sauce is vegan, gluten-free, and free from artificial colors or preservatives. It’s also quick to make and budget-friendly- so much better than anything store-bought.
Beyond just heat, it adds a complexity that makes your meals more exciting. Use it as a marinade for proteins, drizzle it over tacos or grilled vegetables, or stir it into dips for an extra zing. However you use it, this green chili sauce is bound to become a staple in your kitchen.
Ingredients
20 gm Thai Birds Eye Chili
50 gm Green Bullet Chili
130 gm Mild Green Chili
Salt to taste
1 tbsp Sugar
1 no. Onion, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic Cloves
Cilantro
120 ml Apple Cider Vinegar
Preparation
- Step 1: Rinse the chilies well. Remove the stalks from the chilies.
- Step 2: In a grinder jar combine mild green chili, Thai birds eye chili and bullet chili, chopped onion, chopped ginger, garlic, cilantro and salt. Blend until smooth.
- Step 3: In a heavy-bottom pan add the blended green chili sauce and sugar, stir to combine properly.
- Step 4: Bring to a simmer and cook for 5-10 minutes on low heat. Then remove the pan from heat, allow the sauce to cool slightly.
- Step 5: Add the cooled chili sauce in the blender again. Add the apple cider vinegar and blend until smooth.
- Step 6: Bottle the Green Chili Sauce and store it in fridge. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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