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5 from 1 vote

Green Chilli Sauce

A fresh, vibrant green chilli sauce with ginger, garlic, coriander, and lime. No cooking required. Adjust the heat from mild to fiery by swapping the chillies. Ready in 20 minutes and works as a hot sauce, marinade, or drizzle.
Course Sauce
Cuisine Indian
Keyword fresh hot sauce,, green, green chilli sauce, kashmiri mirch sauce
Prep Time 15 minutes
Cook Time 10 minutes
Servings 80
Calories 6.3kcal
Author Shaun aka ChilliChump

Ingredients

  • 175 g Jalapeno, Thai, Serrano, and/or Birds Eye (Green, unripe)
  • 355 g Kashmiri Mirch (can substitute with green bell peppers) (Green, unripe)
  • 2 Limes (juiced)
  • 85 g Ginger
  • 1 bulb Garlic
  • 1 medium White Onion
  • Coriander/Cilantro
  • 1.5 tbsp Salt
  • 2 tbsp Sugar
  • 300 ml Apple Cider Vinegar

Instructions

Prepare the Chillies:

  • Harvest or collect your green chillies.
  • Rinse the chillies well and remove any flower ends.
  • Remove the stalks from the chillies.

Prepare the Other Ingredients:

  • Peel the ginger (using a spoon to avoid waste).
  • Crush the garlic bulb lightly to remove the skins.
  • Chop the onion.

Blending the Ingredients:

  • Place all the ingredients (chillies, lime juice, ginger, garlic, onion, and coriander) into a blender.
  • Blend until smooth.

Add Salt and Sugar:

  • Taste the sauce and add salt (1.5 tbsp) and sugar (2 tbsp or equivalent) as necessary.
  • Adjust the seasoning to taste.

Cook the Sauce:

  • Pour the blended mixture into a saucepan.
  • Bring to a simmer and cook for 5-10 minutes to reduce the water content and concentrate the flavours.

Add Vinegar:

  • After simmering, allow the sauce to cool slightly.
  • Stir in apple cider vinegar (300ml for 530g of chillies).
  • The vinegar helps preserve the sauce and adds flavour.

Blend Again (Optional):

  • Once the sauce has cooled, you can blend it again to achieve a smoother texture.

Sterilize Bottles:

  • While the sauce cools, sterilize and sanitize the bottles using Star San (https://geni.us/starsan) or another sanitiser.
  • Use a bottle rinser for easy sanitation. (https://geni.us/bottlerinse)

Bottle the Sauce:

  • Pour the sauce into the sterilised bottles using a sterilised funnel.
  • Seal the bottles tightly.

Check the pH (Optional but recommended):

  • Use a calibrated pH meter to check the pH of the sauce. It should be below 4.0 for shelf stability. Aim for around 3.0 to 3.2. pH Meter I use: https://geni.us/Apera_ph

Label and Store:

  • Once bottled, label the sauce.
  • Store in a cool, dark place or refrigerate if you prefer.