Staple Corner: Hot Green Chili Sauce

Visit the Indian Food Glossary for information on the ingredients in this recipe
Hot Green Chili Sauce

My copy of Lord Krishna's Cuisine by Yamuna Devi spends nearly as much time on my desk as it does on my kitchen bookshelf. Commonly referred to as the bible of Indian cuisine in my house, this book contains a wealth of valuable information on Indian cooking traditions, in addition to providing cooks with a seemingly endless range of ideas for Indian meals. My latest excursion into Ms. Devi's book found me flipping through the Chutneys, and Sauces and Relishes chapters. I was looking for a condiment to serve along with the baked paneer and chickpea cutlets I had planned.

I settled on a hot green chili sauce that I have modified somewhat from the original recipe. The tomatoes are only cooked for a short period of time over low heat making this a very fresh tasting sauce that turned out to be the perfect spicy accompaniment to the cutlets. I enjoyed it the next day with some samosas and look forward to trying it with other Indian snacks and pastries.

Hot Green Chili SauceHot Green Chili Sauce
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on April 16, 2008

A simple, vibrant and fresh tasting Indian-style hot green chili sauce

Preparation: 10 minutes
Cooking time: 12 minutes

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  • 5 to 6 jalapeños or green chilies, chopped
  • 3 tomatoes, chopped
  • 1/2-inch piece fresh ginger, chopped
  • 1/3 cup fresh coriander or parsley, chopped
  • 1 teaspoon sea salt
  • 1 tablespoon oil or butter
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafetida
  • 1/4 teaspoon fresh ground black pepper
  • 1 teaspoon fresh lime juice
  • Combine the jalapeños or chilies, tomatoes, ginger, coriander or parsley, and salt in a food processor or blender and process until smooth.

  • Heat the oil in a medium saucepan over medium-low heat. When hot, toss in the cumin seeds and stir for 1 or 2 minutes or until the seeds have darkened a few shades. Add the asafetida, stir once, and immediately add the tomato mixture to the pan. Simmer gently for 10 minutes, stirring occasionally. Remove from heat and stir in the black pepper and lime juice. Can be served cold or at room temperature.

Makes 2 cups of sauce


Deeba PAB said...

Hey Lisa...what a lovely lovely recipe! I'm bookmarking this chutney; great accompaniment. Now will sit back & wait for the winning recipe of the cutlets! they do sound GREAT...

Richard said...

Looks great! Of course we'll have to add a pound of ground-round to make it edible!

Anonymous said...

Sounds great!

Dori said...

That does look and sound really good as I love my chutneys, pickles and generally all types of condiments!

TBC said...

I like it hot! The hotter, the better.:-)

Neen said...

Upon consideration, the ingredients are strikingly similar to those in a hot yogurt parsely chutney that I keep seeing floating around (well, okay, the second chutney in Jaffrey's invitation to Indian cooking book), EXCEPT that this recipe doesn't use yogurt but does use tomatoes. Intriguing. Any idea how long this sauce will keep for? I know that one is only supposed to keep the yogurt version around for one day.

Lisa Turner said...

Neen, according to the book, it will last for two days. I would say if you kept in covered in the fridge, it would last for 3 - 4 days.

test it comm said...

That chili sauce is nice and green and sounds tasty. I made a green chili sauce a while ago with tomatillos rather than tomatoes that was really nice. I like the freshness of homemade chili sauces.

Susan said...

Gawd, how I love this stuff! Thanks for joining in WHB, Lisa!

Anonymous said...

Okay. This one is a keeper. I just starred in my reader. I'll be coming back to make this. I was in need of an easy chili sauce recipe. Thanks!

PreeOccupied said...

Lovely recipe.