Today’s recipe is about our legendary Mazavaroo Chilli paste. This chillipaste can be made with both red or green chilli. It’s usually served with gajaks (fritters or any other snacks) but you can have it with almost anything such as sandwiches, pasta, etc.
1/2 Ib Chilli (green or red)
10 garlic cloves (peeled)
2 tablespoons oil (canola or sunflower)
Salt to taste
1 tablespoon lemon juice or vinegar
In your blender, toss in the chilli and garlic and blend until it forms a paste.
In your saucepan, heat some oil and add the chilli paste.
Let it cook for 5 to 7 minutes on a low flame.
Add some salt.
Switch off the flame and add the lemon juice.
Leave the mixture to cool completely before storing in a jar.
You can keep it in your cupboard for up to 2 weeks or for around 3 months in your fridge.
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