Prep Time: 5 min
Cooking Time: 5 min
Course: Accompaniments
Serving: 1
Ingredients:
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Bird’s Eye Chillies: 10-15 (fresh, green or red)
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Ginger: 1-inch piece (roughly chopped)
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Garlic: 3-4 cloves (optional)
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Salt: To taste
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Optional Addition: A little oil (mustard) to bind, or finely chopped shallots.
Instructions:
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Prepare: Wash the chilies and remove the stems.
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Pound: In a mortar and pestle, coarsely grind the bird's eye chilies, ginger, garlic, and salt.
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Consistency: The texture should be chunky/coarse, not a smooth paste.
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Finish: Mix in a few drops of mustard oil if desired.
Key Tips
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Heat Level: Bird's eye chilies are very hot, so adjust the quantity based on tolerance.
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Sun-drying (Pickle variant): For a pickle-style, you can sun-dry the chilies for a day before crushing and storing in mustard oil.
Serving: Served in very small amounts alongside steamed rice and broth to add heat to the meal.
