Ingredients:

• 100 g – Ginger, peeled
• 100 g – Chillies (fresh red or green)
• 1 tsp – salt
• 1 tbsp – oil

Method:

1. Heat oil, add ginger and chillies, cover and turn off the stove.
2. Allow temperature to come down to warm.
3. Add salt and pound in a mortar and pestle to get a coarse paste.
4. Or use a small wet grinder, but do not use water.
5. Store in clean airtight glass bottle.

Recipe courtesy of Sify Bawarchi