Green chilli sauce is the fiery star that brightens up many dishes in restaurants, especially in Indo-Chinese cuisine. It’s bold, tangy, and packs the perfect balance of heat with a fresh zing that elevates snacks like momos, spring rolls, and fried rice.

If you thought such a flavorful sauce can only be enjoyed at your favorite eatery, think again! With a handful of fresh ingredients and a little love, you can whip up restaurant-style green chilli sauce right in your kitchen.

Here’s a simple, step-by-step guide to help you master this spicy delight.

Ingredients You’ll Need

• 20-25 fresh green chillies (jalapenos, Indian green chillies, or a mix)

• 1 medium onion, finely chopped

• 4-5 garlic cloves, minced

• 2 tablespoons oil (preferably neutral oil like vegetable or canola)

• 1 tablespoon vinegar (white or rice vinegar)

• 1 teaspoon sugar

• Salt to taste

• A pinch of baking soda (optional, to soften chillies)

• Water, as needed

Step 1: Preparing the Chillies

Start by washing the green chillies thoroughly. If you prefer a milder sauce, deseed the chillies by removing the white membranes carefully. Soak them in water with a pinch of baking soda for 10 minutes to soften the chillies—this helps achieve a smoother sauce texture typical of restaurant versions.

Step 2: Sauté Onion and Garlic

Heat the oil in a pan over medium flame. Add the finely chopped onion and sauté until translucent and slightly golden. Add the minced garlic next and cook for a minute or two until fragrant. This step releases the aromatic base of the sauce.

Step 3: Cook the Chillies

Strain the soaked chillies and add them to the pan. Stir-fry everything together on medium heat for about 5-7 minutes until the chillies soften but don’t brown. This helps mellow the raw spiciness and develops flavor depth.

Step 4: Blend into a Smooth Sauce

Let the mixture cool a bit, then transfer it into a blender or food processor. Add vinegar, sugar, and salt. Blend everything to a smooth, velvety paste. Add water dropwise if you want a thinner consistency but remember the sauce should be fairly thick to stay true to restaurant style.

Step 5: Final Seasoning and Tempering

Pour the blended sauce back into the pan. Taste and adjust salt or sugar if needed. Heat gently for another 2-3 minutes but avoid boiling as vinegar can lose its punch. For a touch of authenticity, you can temper the sauce with a pinch of asafoetida (hing) or a dash of soy sauce for an umami boost.

Step 6: Cool and Store

Transfer the sauce to a sterilized glass jar and let it cool completely before sealing. Store in the fridge, where it stays fresh for 2-3 weeks. The flavors intensify with time, so giving it a day before first use enhances the taste.

Tips for Perfect Restaurant-Style Sauce

• Use fresh, vibrant green chillies for the best color and heat.

• Avoid overcooking the chillies to prevent bitterness.

• Vinegar is key—it balances the spice with a mild tang.

• Don’t overwater the blend; the sauce should coat snacks thickly.

• Customize heat levels by mixing mild and hot chillies.

• If you like, add a hint of ginger or spring onion during sauté for variation.

Why Make This at Home?

Preparing green chilli sauce at home means tailoring it to your preference of heat, texture, and flavor. It’s preservative-free, fresher, and more economical compared to store-bought sauces. Plus, you get the satisfaction of serving a homemade condiment that elevates your meals beautifully.

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In just one kitchen session, you can recreate the addictive green chilli sauce from your favorite restaurants. Keep it handy to drizzle, dip, or mix with a variety of snacks and dishes for an instant flavor upgrade. Happy cooking!