Homemade Green Chilly Sauce Recipe

Spicy and best homemade chilly sauce recipe. This sauce can be used in cooking or served as a condiment for fried rice, noodles, chilly chicken and even added to curries to enhance the flavor and taste of the dish.

Chilly Sauce Recipe Video

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Ingredients:
1 Kilo Banana Peppers or Bajji Milagai
200 Grams Serrano chilies or Spicy Green Birdseye Chilies 
200 Grams Sugar
1 Tbsp Salt 
200 ML White Vinegar
400 ML Warm Water

Prep:
Wash the banana peppers and serrano chilies twice. Remove the stems, pat dry and reserve in a colander.

Slit the banana peppers and remove the seeds. Wash the banana peppers after deseeding and reserve in a colander to drain.

Method:
In a heavy bottom pot add 200 ml warm water and both the chilies serrano and birds eye. Add salt stir once and place a lid cook on low to medium flame for 20 minutes stirring occasionally in intervals.

We can also cook the peppers in pressure cooker for 3 whistles until mushy.

Once the peppers have cooked place on high flame and allow excess moisture to evaporate.

Once all the moisture from the peppers have reduced, add the cooked peppers to a blender and grind to form a smooth paste.

We can use a splash of warm water to grind the chillies to a smooth puree format.

Transfer the ground chilly paste back to the pot and place on medium flame. Add 200 ml warm water to the mixer jar dilute all the leftover chilly sauce and transfer back to the pot.

Add sugar and check for salt add if needed. Stir well and bring to a rapid boil. Allow the sugar to melt and the sauce to reduce on medium flame. Keep stirring occasionally.

Once the moisture content reduces the sugar will caramelise and the sauce will thicken in 10 minutes. 

Add the vinegar and stir well bring to rapid boil and remove from flame.

Allow the sauce to reach room temperature and fill into sterilized bottles. Since we have used only vinegar in this recipe I would recommend refrigerating the sauce. 

Add this sauce to dishes you prepare or serve as condiment ... enjoy 😊  

Popular Dish in Bangalore using this chilly sauce is Chilly Chicken recipe posted on Vidyascooking:

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)

Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil

Do watch my video demo in detail...:)

• Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
• Once the chilies and cook switch of the stove allow to cool a bit.
• Add to a blender along with tomato puree and grind to a smooth paste.
• Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)

DIY Tomato Ketchup

 As you all know that my previous post was tomato puree...coming series i will try to show different variations using tomato puree...east or west any where in the world people just love tomato ketchup its so simple and easy to prepare at home...try to buy roma or bangalore tomato for this recipe and make sure you dont use tomatoes with black spots or little bit of green or yellow it should be ripe and firm...this ketchup can be stored for a year in the fridge.

 Happy Days....do you know....Tomatoes Give Any Skin Type a Healthy Glow....:)

Ingredients:

2 1/2 Kilos Tomatoes 

100 Grams Sugar

100 Grams Onion

25 Grams Garlic

1 1/2 Tbsp Chilly Powder

1 Tbsp Garam Masala 

1 Bay Leaf

1 Tsp Sodium Benzoate

5 Grams Salt

50 ML Vinegar

100 ML Water

• Wash the tomatoes in 2 tbsp vinegar water wash at least thrice.
• Use ripe and firm tomato dont use tomato with spots or green color ketchup will spoil fast.

• Use a heavy bottom pot preferably nonstick pot for this recipe.
• Chop the tomatoes into small pieces.

• Add garlic and onion to the chopped tomato.
• Mix all the ingredients well add water and place a cover and allow the tomato garlic and onion to cook till well done.

• Allow the tomato to cook till mush.
• Add to a blender and prepare smooth puree.

• Using a sevie strain the tomato puree remove all the seeds skin bits of garlic and onion.
• Add the tomato puree back in the heavy bottom pan and place on low flame.

  

• Add the sugar, chilly powder, bayleaf , garam masala and salt to the puree mix well and allow to boil on a low flame.
• Place a cover if the sauce splutters.
• constantly keep stirring.

• After 15 minutes of constant stirring  the sauce should have reduced to 1/3 consistency.
• Keep stirring until the sauce coats the spoon as shown in the picture.
• Remove the bayleaf.

• Allow the sauce to cool before adding vinegar.

• Add vinegar to the sauce and mix well.
• Allow to rest for another 10 minutes.

• Add the sodium benzoate and mix well.

• I reused the ketchup bottles.
• Its simple to recycle and help our mother earth if you buy ketchup and chilly sauce bottles once they are empty wash with soap water and then wash the bottles with hot water and sun dry its perfect to store oil or any sauce...:)

• Fill the bottles with ketchup and i must say this looks professional...what do say...:)
• Store in fridge can be used even after 1year...dont wait so long serve with any snacks or burger and Enjoy...:)

I enjoy my ketchup with just potato chips some time i have a weird taste i will have ketchup with idly and dosa...I've simplified the process of ketchup making some people may not agree with my recipe but this works perfect for me and best part about this recipe is you can make more and get fancy glass jars tie a ribbon and gift to a friend or your fav teacher on teacher's day...:)

Please note do not use the ketchup for 2 days after mixing benzoate allow the ketchup to rest after 2 days you can use for any dish...dont store ketchup in steel or any other metal container it may cause chemical reaction and you may fall sick...always use glass and plastic container to store any product when your using sodium benzoate or vinegar.

Watch my demo video and try this recipe...:)

DIY Tomato Puree

Hi Everybody ...its very simple to prepare tomato puree and store in fridge for winter...its almost been 11 years since i did my course in food and preservation its very nice to learn how to store essential food products for a year...I normally focus of certain vegetables that are easy to store for winter or for any emergency cooking...you'll never know when your running out of tomatoes while cooking its best you always have tomato puree in store its especially very effective for working women do try to make this puree in bulk and store it for a rainy day...:)

Lets get started...

I have used 2 kilos tomatoes these are farm tomatoes some people call them and roma or bangalore tomato make sure you buy nice ripe tomato to preserve. 

Wash the tomatoes thrice...twice with clean water and third time with 2 tbsp vinegar this will help remove all the pesticides.

After washing all the tomatoes allow to drain then score the skin into cross as shown in the picture.

Add enough water to blanch the tomatoes in a heavy bottom pot.

Add the tomatoes to the boiling water with in 10 to 15 minutes you can see the skin from the tomatoes peel switch the stove off drain the water and add ice cold water or just normal cold water to the tomatoes this will stop the cooking process in the tomatoes...

Peel the skin of the tomato and cut into half remove the seeds and add to the blender make a smooth puree.

Heat a heavy bottom pot again preferably nonstick pot add the tomato puree to the pot constantly keep stirring while preparing the pureeand allow to reduce till 1/3 .

Allow the puree to cool before adding any preservatives 1/2 cup of vinegar or lime juice can also be added to the puree but i normally wont add either of it since i dont know the amount of sour content needed while cooking anyother dish like curry we can always go wrong...so i prefer to use sodium benzoate or citric acid.

Once the tomato puree has cooled add 1/2 tsp citric acid or sodium benzoate always use a glass or plastic container to store the product since we are adding preservatives...storing the product in metal container can cause  chemical reaction.

Always use the product after 2 or 3 days since the preservative can cause health issues like soar throat and fever.

can be stored in fridge or freezer  upto 1 year. 

Hope this post is useful for everyone i will be doing more recipes with tomatoes and preservation if you have any request or question you can always mail me and feel free to suggest and communicate on my face book fan page i would love to hear from you...♥

Pizza/Pasta Sauce Recipe

This Pizza/Pasta Sauce is very easy to prepare recipe it can also be served as a condiment for crusty bread or salt biscuit. Since I've not added any preservatives, I tend to prepare this sauce just day before we prepare any pasta or pizza can be stored in the fridge for a week. 

Ingredients:

1 Red Bell Pepper/Capsicum 

4 Ripe Tomato

10 Cloves Garlic

2-3 Green Chillies

1/4 Tsp Dried Basil

1/2 Tsp Oregano
1/2 Tsp Chilly Powder
1/2 Tsp Garam Masala
Salt to taste.

Recipe Video

Lets Prepare:

• In a mixer jar add tomatoes, capsicum, chillies, garlic and salt add very little water and grind to a smooth puree.
• Heat a heavy bottom pan add the puree bring to boil put it on low flame and allow the sauce to reduce a bit add the chilly powder and garam masala stir allow to reduce.
• Keep stirring the sauce for 10 mins.
• Add the basil and oregano stir bring to a boil and remove from flame.
• Allow to cool add the sauce to a jar cover and refrigerate till use.