FERMENTED GREEN CHILLI PASTE

Jane Lyons & Will Bowman

Makes

approx. 1 cup

Preparation

15 mins plus 5-7 days fermenting time

Cook

10 mins

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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