GREEN CHILI SAUCE

Chef's Name : Niru Gupta
IngredientsMakes 1 kg:
1 kg green chillies - washed and chopped
2 cups White vinegar (450 ml)
250 gm salt
2 Tbsp oil
1 tsp sodium benzoate - dissolved in 2 Tbsp of boiled water






Method
Dissolve the salt in the vinegar and marinate the green chillies in it for 1 hour at least.
Heat the mixture and bring to a boil.
Cook over high heat till it thickens a bit.
Take it off the heat and mix in the sodium benzoate mixture.
Store in an airtight clean bottle.