Ingredients:

• 18-20 small – Hot green chillies, chopped
• 5-6 – Long, mild, green chillies, chopped
• 3 stems – Lemon grass, 3 inch high, chopped finely
• 10-12 – Spring onions, chopped
• 2 inch – Ginger, peeled and grated
• 8-10 – Cloves garlic, peeled, crushed
• 1/2 tsp – Lemon rind
• 8-10 stems – Coriander
• 1 tsp- Coriander seeds
• 1 tsp- Cumin seeds
• 10-12 – White or Black Peppercorns
• 1.5 tsp – Salt
• 1 tsp – Oil.

Method:

1. Dry roast coriander, cumin seeds and pepper on a griddle until warm. Then dry grind it with salt into a fine powder.
2. Now add all other ingredients and grind into a smooth paste.
3. Add more salt if required.
4. Pour into a sterile, clean jar, with a non-metallic lid.
5. Heat and the cool the oil.
6. Pour this over the paste and stir gently with a wooden spoon.
7. Now seal the lid, refrigerate and store.
8. Use as required.
9. Shelf life 1 month.

Recipe courtesy of Saroj Kering