500gms. Fresh hot green chillies
400 ml, white vinegar
2 tbsp. oil
2 tbsp. cornflour
1/4 tsp. green colour (optional)
Mix salt and vinegar, this dissolves the salt. Wash and wipe the chillies clean, destalk and chop into small pieces. Add these chopped green chillies into the vinegar and salt solution, marinate for 1 hour. Stir, and dry roast cornflour in a pan, for a minute. This is done so that the raw flour smell goes.It can also be done in a microwave.
Then grind the chillies in the marinade, the marinade(don’t discard) and the roasted cornflour into a fine paste.
Heat oil, add this ground mixture, bring to a boil. Simmer till thick, stirring occasionally. Preserve in sterile bottle.
Making time: 20 minutes (excluding marinating time)
Makes: 1 kg. sauce, approx.
Shelflife: 3-4 months
Friday, May 12, 2006
SAUCES - GREEN CHILLY SAUCE