CHILI CHUKA

Makes about 250 g (9 oz)

Red chillies 12, stems removed
Red bird’s eye chillies 5, stems removed
Garlic 6 cloves, peeled
Ginger 3-cm (1¼-in) knob, peeled
White vinegar 6 Tbsp
Light soy sauce ½ Tbsp
Sugar 1 Tbsp

1.   Break red chillies into smaller pieces and remove seeds.

2.   Pound or grind red chillies together with bird’s eye chillies, garlic, ginger,
vinegar, soy sauce and sugar until smooth.

3.   Taste and adjust with more vinegar if desired. Serve or store refrigerated
in an airtight container.

NOTE

•  This condiment is used for dips. There are many versions, but this is my favourite.
It is easy to do and gives a good kick to dishes it is served with.

BASIC RECIPES

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