{
  "type": "article",
  "title": "Skip the Store-Bought Bottle: Chef Kunal Kapur's 15-Minute Recipe for Fresh, Preservative-Free Green Chilli Sauce at Home",
  "summary": "From momos to samosas and pakoras, green chilli sauce lifts the flavour of countless dishes — and you can now make it fresh and preservative-free at home. Chef Kunal Kapur has shared the full recipe on Instagram.",
  "content": "That fiery green sauce you reach for with momos has a way of turning up everywhere — and there is a good reason for it. Green chilli sauce adds both heat and a distinct flavour to a meal, which is why most kitchens keep a bottle handy. The catch is that the store-bought version is usually loaded with preservatives and extra sodium. The good news: making it at home is quick and simple, and Chef Kunal Kapur has shared the complete recipe on his Instagram account.\n\nWhere This Sauce Comes in Handy\nThe real strength of green chilli sauce is how versatile it is. It is a favourite dipping sauce for momos, but it goes well beyond that — noodles, fried rice, sandwiches, burgers, wraps, pakoras, samosas and spring rolls all benefit from a dollop of it. It also works beautifully in marination, soups and stir-fries, lifting the taste several notches. In short, whether you are eating Chinese food or desi snacks, this sauce fits right in.\n\nHow to Make It at Home\nStart by placing a pan on the stove and adding water along with 1 cup of vinegar. Next, mix in garlic, ginger, whole coriander, salt and sugar, and stir well. Cut the potatoes into thin slices and drop them into the pan. Wash the green chillies thoroughly, chop them into small pieces, and add them too. Let this mixture boil until the potatoes are fully cooked.\n\nOnce the potatoes are done, turn off the gas and let the mixture cool. After it cools, blend everything into a thick paste in a mixer. Put a clean pan back on the stove, pour in the paste and bring it to a boil. Boil it for two minutes, then let it cool again. Finally, transfer the sauce to a clean jar or glass bottle, store it in the fridge, and use it whenever you need it.\n\nThe Health Benefits\nThis sauce does more than add flavour. It brings welcome heat to a meal, and the vitamin C in green chillies helps boost immunity. Most importantly, a homemade green chilli sauce contains no preservatives, making it a safer choice than the bottled variety.\n\nA Few Things to Keep in Mind\nLike anything good, it should be eaten in moderation. Consuming too much can cause a burning sensation in the stomach and gas. Anyone dealing with ulcers, acid reflux or digestive problems should avoid it. And if you do buy a store-bought sauce, remember that these tend to be high in sodium and preservatives — so always read the label before picking one up.\n\nWhat this means for you\nWhat this means for you:\n\n• Making the sauce at home lets you skip the preservatives and extra sodium found in bottled versions, making it a safer option for your health.\n• A fresh batch takes just 15 minutes using everyday ingredients, saving you repeat trips to the market and money.\n• If you have ulcers, acid reflux or digestive issues, avoid it — and eating too much can trigger stomach burning and gas.",
  "url": "https://trendkia.com/en/food/bajara-ke-prijarvetiva-vale-sosa-ko-kahen-alavida-shepha-kunala-kapura-ke-isa-as-419",
  "category": "Food",
  "publishedAt": "2026-06-13",
  "tags": [
    "green chilli sauce",
    "green chilli sauce recipe",
    "Chef Kunal Kapur",
    "homemade sauce",
    "green chilli sauce at home",
    "Chinese sauce recipe",
    "preservative-free sauce"
  ],
  "language": "en",
  "site": "TrendKia"
}