Indo-Chinese Green Chili Sauce Recipe for Spicy Dips and Stir-Fries

Table of Contents

• Ingredients
• How To Make Green Chilli Sauce
• Pro Tips By Neha
• Usage Suggestions
• Storage Suggestions
• Other Sauce Recipes We Recommend
• Green Chilli Sauce Recipe (Indo Chinese Style)

This green sauce is available in many stores, but making it at home is simple, healthier, and often more economical. You control the heat level by choosing the chilies you prefer, and the homemade version contains no artificial colors, preservatives, or additives. It also stores well and can be made in larger batches.

The recipe works in a traditional stovetop pressure cooker or an Instant Pot, and it can be doubled or tripled easily.

Ingredients

• Green chilies – Use whichever variety you have. Choose hot chilies for a spicier sauce or milder ones for a gentler heat. Remove seeds to reduce spiciness.
• Ginger & garlic – Fresh ginger and garlic add essential flavor and warmth.
• Vinegar – White vinegar is recommended for its clean acidity. Lime or lemon juice can be used as a substitute.
• Salt, sugar, and water – These balance flavor. For more depth, replace water with vegetable or chicken broth if desired.

How To Make Green Chilli Sauce

Prepare the chilies

Step 1: Wash 500 g (about 1 pound) of green chilies and remove the stems. Wearing gloves is recommended to avoid skin irritation.

Cook the chilies

In a traditional pressure cooker

Step 2: Place the chilies, 50 g peeled and chopped ginger, 50 g peeled and chopped garlic, and 1 cup of water into the pressure cooker. Stir to combine.

Step 3: Close the lid and pressure cook for about 3 whistles on high heat. Remove from heat and allow the pressure to release naturally before opening the lid.

In an Instant Pot

• Add the chilies, ginger, garlic, and 1 cup water to the Instant Pot and stir.
• Close the lid and set the valve to sealing.
• Select PRESSURE COOK on high for 3 minutes.
• When done, allow a natural pressure release, then open the lid.

Blend the sauce

Step 5: Let the cooked mixture cool to room temperature. Transfer it to a blender along with the cooking liquid. Add 1 cup white vinegar, 3 teaspoons salt, and 1 teaspoon sugar.

Step 6: Blend until smooth.

Step 7: Strain the blended mixture through a fine-mesh sieve to remove any coarse bits and obtain a silky sauce.

Cook the sauce

Step 8: Pour the strained sauce into a frying pan and cook over medium heat for 4–5 minutes, stirring occasionally, until it thickens slightly.

Step 9: Remove from heat and cool to room temperature. Transfer to an airtight glass jar or bottle and refrigerate. The sauce will keep in the fridge for up to 15 days.

Pro Tips By Neha

Wear gloves when handling chilies to protect your skin.

Remove seeds to reduce heat if preferred.

Keep your hands and face clear of pressure cooker steam to avoid burns.

If you don’t have a pressure cooker or Instant Pot, you can simmer the ingredients in a pan until soft.

To make red chili sauce, substitute red chilies for the green ones and follow the same method.

Usage Suggestions

This sauce is perfect for Indo-Chinese dishes like Gobi Manchurian, Hakka noodles, and fried rice. It also works well as a dipping sauce for starters—try it with French fries, potato wedges, dumplings, or as a spread for sandwiches.

Storage Suggestions

Store the sauce in an airtight container in the refrigerator for up to 15 days. For longer storage, freeze small portions in an ice cube tray or freezer-safe containers for up to a year; thaw portions as needed.