Green chili sauce
Saute garlic, ginger, green chili, and salt. Add water and cook for 10 minutes. Blend it with vinegar. Saute the paste with asafoetida. Add sugar, cumin, and coriander powder and mix.
Add sugar and water to a pan and stir well
until sugar melts and turns golden brown.
Add butter and mix well. Turn off the heat,
add cream, vanilla, and salt and whisk well.
Blend chili peppers, garlic, and salt until chunky in texture. Cover with a cheesecloth, and let it sit for two days. Add apple cider vinegar and set for a week. Blend again and strain it.
Saute onion, celery, parsley, and carrot in olive oil. Add minced garlic, fresh tomatoes, tomato paste, salt, basil, and pepper, and cook for 15 minutes until thick. Blend until smooth.
Grind together black and yellow mustard seeds, vinegar, whole dry Kashmiri red chilies, and garlic. Add sugar, salt, and more vinegar, and blend again. Preserve in a dry bottle.