This deep red fermented chilli paste gives colour and taste to any dish. It also promotes digestion. good circulation, heals ulcers and reduces pain. The intense red makes for an attractive addition to soups, salads and rice. I even put the sauce on my hot morning cereal to aid digestion and get my blood circulation going. Good for Vatta and Kapha. My pitta friends can also enjoy, but in moderation. Learn more about the medicinal properties of chillies.
Ingredients: for 1 cup of paste.
12 large dry chillis- medium heat
1/2 cup of water
6 tsp of jaggery (sugar cane)
1/2 cup olive oil
pinch of salt
Remove the seeds from the chillies. You may want to wear gloves if you are not used to handling the heat of chillies. Without the seeds, chillies are less hot. Bring the chilies to a boil with the water, and then simmer until soft. Remove the chillies from the water and put them in the blender. Blend until you get a paste, and then add the olive oil, jaggery and salt. Blend well.
Put the paste in a soup plate and cover with a loose plastic. It’s important that the cover is loose so the air can escape during the fermentation process. The paste will start fermenting over night, and will continue for about 10 days. You will know is fermenting well because the paste will produce air bubbles. When the bubbles, stop your wine is ready. Put the paste in a container and store at room temperature (does not require refrigeration).