• 50 Grams Birdseye chillies
  • 4 Tablespoons Coriander seeds
  • 4 Tablespoons Cumin seeds
  • 1 Tablespoon Salt
  • 1/2 Cup Mint leaves
  • 6 Cloves Garlic
  • Olive Oil
  1. Roast the garlic cloves in their skins for fifteen minutes at a moderate heat.
  2. Meanwhile, dry fry the chilies, seeds, salt and mint until fragrant.
  3. Leave the seed mixture to cool a little then place it in a food processor.
  4. Squeeze the roasted garlic out of their skins, into the food processor then process until the seeds have broken up and the mint and chilies are chopped finely.
  5. Continue to process the mixture while pouring in oil to form a paste.
  6. Store in the refrigerator in an airtight container.

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