GREEN CHILLY SAUCE

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Green chillies (small)	250gms
Tamarind	25gms
Sugar	50gms
Salt	1tsp
Pepper	1/2tsp
Sodium Benzoate	1/2tsp (mix in 2tbsp water)
Ginger	2 small pieces
Garlic	6 flakes
Medium onion	1 (dice)
Apple green color	2 drops (optional)
Roasted cumin powder	1tsp
Vinegar	1tsp
Garam masala	1tsp

• Soak tamarind in hot water and grind into pulp.
  

• Pressure cook onions, green chillies , ginger and garlic by adding little water. Pressure cook up to 2 steams.

• Make a fine puree in mixer jar and strain the puree.

• Bring to boil on medium flame and add tamarind puree, salt, pepper powder, cumin powder and garam masala and boil for another 20-25Min's 

• When quantity reduces to 1/4^th add sodium benzoate water, vinegar, color (optional) and boil for 2Min's and off the flame.

• When it cools down store in a cleaned bottle.

• Can to stored up to 4-5months in refrigerator.