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Chilli Sauce
| Ingredients | |
| Green chilli | 1 kg |
| Unripe papaya | 1 kg |
| Ginger | 200 g |
| Garlic | 200 g |
| Vinegar | 2 litres |
| Sugar | 150 g |
| Salt | 120 g |
| Cardamom powder | 5 g |
| Turmeric powder | 2 tsp |
| Dalchini powder | ½ tsp |
Method:
- Peel ginger, garlic, and unripe papaya.
- Cut papaya into medium-sized pieces.
- Grind ginger and garlic with vinegar to a fine paste.
- Cook papaya, chilli, and ginger-garlic paste with turmeric powder and vinegar in a pressure cooker for 10 minutes. Set aside to cool.
- Grind the cooked mass and strain through a stainless steel strainer.
- Cook it on a low flame.
- Add all the spices, salt, and sugar.
- Cook until the product reaches the desired consistency.
- Pour the sauce into sterilised bottles while hot and seal.
Store in a cool, dry place and enjoy as a spicy, tangy condiment with your favorite dishes.
(Garden to Kitchen, Vigyan Prasar)
