Ramola Parbhoo's Green Masala

Besides making food chillie-hot, green masala adds a fresh chilli taste to any dish. Particularly good with fresh vegetables, fish, chicken and egg dishes.

100g fresh green chillies

30g garlic cloves

50g fresh root ginger

30ml (6t) salt

45ml (3T) sunflower oil

2ml (1/2t) turmeric powder

Peel garlic and ginger and pound chillies, garlic and ginger together with a pestle and mortar or use a food processor. Add the oil and process to a fine paste Remove and mix with salt and turmeric.

Stores for up to 8 weeks in the refrigerator.