Chilly Sauce

Chilly Sauce


  • 1 kilo green chilies
  • 100 grams sugar
  • 50 grams salt
  • 8 ml. Acetic acid (vinegar)
  • 1 gram sodium benzoate


Wash chilies. Mix salt and keep over night. Keep on gas till they are cooked.

Strain them through a fine shift. Add sugar and boil till it thickens.

Remove from the gas and add acetic acid and sodium benzoate dissolved in a little water. Fill in sterilized boiled bottle. It can be kept for one year.