Most parts of India wait for their chillies to ripen into a deep, fiery red before using them. But in Maharashtra, people tend to go for them raw, when they are bright green and have a certain fresh crunchiness to them, like a spicy stick of celery. It's a different kind of spiciness, and one that we feel is massively under appreciated in the chilli sauce world. Use this like a standard chilli sauce - basically on top of everything you're eating!
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