Green Chilli Sauce

• 100g large green chilli (mild)
• 100g rocket green chilli (hot)
• 175ml white vinegar 
• 2 tsp cumin seeds
• 5 cm root ginger
• 1½ tsp salt
• 2 pinches asafoetida
• 3 tbsp oil

Method

1. Put some kitchen gloves on and wash the green chillies. Remove the stems and cut it into large chunks.
2. Wash the ginger and cut it into small bits.
3. Heat oil in a pan then add the cumin seeds and asafoetida until fragrant.
4. Add the green chillies and ginger to the pan stir in the salt and cook for 2 minutes.
5. Pour in 70ml water and put the lid on the pan - leave to cook for about 15 minutes on a gentle heat stirring occasionally.
6. Once soft (after about 15 minutes) take the lid off and leave to reduce for a few minutes then remove from the heat and leave to cool.
7. Pour into a blender and blitz. Pour in the vinegar a little at a time and blend.
8. Once ready store the chilli sauce in a clean, dry jar. This will keep for 2-3 months.