FERMENTED GREEN CHILLI PASTE

MAKES APPROX. 1 CUP / PREPARATION 15 MINUTES PLUS 5-7 DAYS FERMENTING TIME / COOKING 10 MINUTES

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

Chop the chillies into 2cm pieces and pack into a sterilised 1-litre jar with the garlic. Whisk the water and salt together in a jug then pour into the jar. 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. Leave to ferment for 5-7 days or until you can see plenty of bubbly activity in the chillies.

Drain the chillies and garlic and place in a food processor with all the remaining ingredients except the oil. Whizz to a paste. Heat the oil in a small pan and add the fermented paste. Cook for 10 minutes over a low heat. Leave to cool, then transfer to a small, sterilised jar and store in the fridge, or freeze.