Green Chilli Sauce Recipe in English

Green Chilli Sauce Recipe in English

INGRIDIENTS AND QUANTITY

1. Green Chilli 10 large size
2. Coriander Leaves Half Bunch
3. Mint Leaves Half Bunch
4. Salt for taste
5. Dry round coriander half tb sp
6. Water for required
7. Cumin seeds half tb sp
8. Garlic 5 cloves(pieces)

METHOD

Grind all Ingridients in the grinder and serve with dry dishes ex:Bar b.q You can also mix it with Yoghurt.

Also Visit
Green Chilli Sauce Recipe in Urdu
Mint Sauce Recipe in Urdu


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Green Chilli Sauce History: Origin, Evolution, and Global Popularity

Green chilli sauce is a spicy and flavorful condiment widely used across Asian, Latin American, and fusion cuisines. Known for its vibrant green color and sharp heat, this sauce adds freshness and spice to snacks, fast food, and traditional dishes. The history of green chilli sauce is closely linked to the global journey of chili peppers and culinary adaptation.

Origin of Green Chilli Peppers

Green chillies originate from Central and South America, where they were cultivated over 6,000 years ago by ancient civilizations such as the Aztecs and Mayans. Chillies were an essential part of their diet and culture.

After Christopher Columbus’s voyages in the late 15th century, chilli peppers were introduced to Europe, Asia, and Africa through trade routes. This marked the beginning of chilli’s global spread.

Introduction of Green Chilli Sauce in Asia

When chillies reached Asia in the 16th century, they were quickly adopted due to their strong flavor and easy cultivation. Asian cooks began experimenting with fresh green chillies by grinding them into pastes and sauces.

In China, green chilli sauce developed as part of stir-fry and dipping sauce culture.

In Thailand, green chilli sauces were blended with garlic, lime, and herbs.

In South Asia, green chilli sauce became popular with street food and snacks.

Green Chilli Sauce in Chinese Cuisine

Modern green chilli sauce gained widespread recognition through Chinese and Indo-Chinese cuisine. Chinese chefs created smooth, spicy sauces using:

Green chillies

Garlic

Vinegar

Salt

Cornflour (for thickness)

This version became popular as a dipping sauce and cooking ingredient in noodles, fried rice, and snacks.

Popularity in South Asia

In Pakistan and India, green chilli sauce became a staple condiment during the 20th century, especially with the rise of Chinese restaurants and fast food culture.

It is commonly served with:

Chicken corn soup

Momos and dumplings

Samosas and rolls

Burgers and fries

Local versions are usually spicier to suit regional taste preferences.

Evolution of Commercial Green Chilli Sauce

With the growth of food processing industries, bottled green chilli sauce became widely available. Commercial brands standardized recipes to improve shelf life while maintaining heat and flavor.

Today, green chilli sauce is available in:

Mild

Medium

Extra hot

Garlic green chilli variants

Global Popularity of Green Chilli Sauce

Green chilli sauce is now used worldwide, especially in:

Asian cuisine

Fast food chains

Street food culture

Fusion and modern cooking

Its fresh heat and versatility make it a global favorite.

Why Green Chilli Sauce Is So Popular

Green chilli sauce remains popular because:

It enhances flavor instantly

Adds spice without overpowering dishes

Easy to use as dip or cooking sauce

Pairs well with snacks and meals

Its bold taste and freshness make it essential in many kitchens.

Green Chilli Sauce in Modern Cuisine

Modern variations include:

Organic green chilli sauce

Sugar-free versions

Homemade fresh blends

Fusion sauces with herbs

Despite innovations, the classic spicy green chilli sauce remains the most popular.

Conclusion

The history of green chilli sauce is a story of cultural exchange and culinary creativity. From ancient American chilli peppers to Asian street food and global fast-food menus, green chilli sauce has evolved into a universal condiment. Its heat, freshness, and versatility ensure its lasting place in world cuisine.