Ingredients
| 16-18 green chillies, tops removed | |
| 4 garlic cloves, peeled | |
| 750ml water | |
| 15g salt | |
| 6-8 makrut lime leaves, roughly chopped | |
| 20g piece of ginger, grated | |
| 1 tablespoon tamarind paste | |
| 1 tablespoon raw sugar | |
| 1 tablespoon neutral oil |
Instructions
| 1. | Chop the chillies into 2cm pieces and pack into a sterilised 1-litre jar with the garlic. |
| 2. | Whisk the water and salt together in a jug then pour into the jar. |
| 3. | Wipe the rim of the jar to dry it, then cover the jar with a lid so that the lid is covering the opening but not fastened. |
| 4. | Leave to ferment for 5-7 days or until you can see plenty of bubbly activity in the chillies. |
| 5. | Drain the chillies and garlic and place in a food processor with all the remaining ingredients except the oil. |
| 6. | Whizz to a paste. |
| 7. | Heat the oil in a small pan and add the fermented paste. |
| 8. | Cook for 10 minutes over a low heat. |
| 9. | Leave to cool, then transfer to a small, sterilised jar and store in the fridge, or freeze. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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