Green chili sauce

Green chilies 1 kg

Sugar 100 gm

Onion 100 gm

Garlic 20 gm

Ginger 50 gm

Tamarind 250 gm

Acetic acid 4 tsp

Sodium benzoate ½ tsp

Salt 25 gm

Wash & cut green chilies into small pieces. Soak tamarind in water for an hour & extract its pulp by sieving. Grind peeled onion, ginger & garlic to a fine paste & add to the chilies. Add 1/2litre of water to the chilies & pressure cook till done. Grind & sieve the boiled chilies. Discard skin & seeds. Mix tamarind pulp & chili pulp. Keep on fire, stirring continuously. When it thickens, add sugar & sauté for 10 minutes. The sauce is ready when dropped on a plate, it doesn’t flow easily. Remove; add salt, sodium benzoate & acetic acid. Fill it in dry bottles while still warm. Seal.