Wash the green chillies properly, remove their stems & roughly cut in pieces. Keep aside.

Roughly cut the ginger and keep aside.

Heat oil in a pan & add cumin seeds and asafetida to it and let them roast for a couple of seconds.

Now add ginger and green chillies to the pan. Add salt. Stir it for 1-2 minutes.

Now add water & cover the pan with a lid.

Let the chillies cook for about 5 minutes on low flame. Open the cover and mix it well. Again cover the pan and let it cook for another 5-6 minutes.

When the chillies will become soft, remove the lid and let it cook for more 2-3 minutes unless all the water is evaporated & chillies become dry.

Switch off the flame and let the chillies cool down.

Once the chillies are cool, grind them with a vinegar.

Green chilli hot sauce is ready. Store the chilli sauce in a sterilized container/bottle.