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


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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