• 100 g – garlic, peeled
• 100 g – chillies (fresh red or green)
• 1 tsp – salt
• 1 tbsp – oil
- Heat oil, add garlic and chillies, cover and remove from flame.
- Allow temperature to come down to warm.
- Add salt and pound in a mortar and pestle till a coarse paste is got.
- Or use a small wet grinder, but do not use water.
- Store in clean airtight glass bottle
Recipe courtesy of Sify Bawarchi