Ai-manas (Chillie Paste)

  • Chillies 120 gm (~1/4 lb) fresh and pulverised (use Thai chillies or long hot chillies for best result)
  • Shallots2 sliced 
  • Garlic 4 cloves minced
  • Basil (Thai: Horapha is similar) one big sprig
  • Ginger fresh and grated or sliced one medium sized root (about the size of your index finger)
  • Lemon juice 3 Tbsp
  • Lemon skin with outer layer sliced off leaving white flesh sliced
  • Salt (to taste)
  1. Pulverise or homogenise the ingredients. 
  2. Check for salt and adjust if required.
            Store a max of ten days refrigerated.