I love cooking with these fresh, red chillies because they really add a glorious colour to all my dishes. So whenever I can, I blend a whole lot of them with a few other ingredients and freeze them in jars in my freezer. This recipe is something I learnt after I came to Malaysia and something I fell in love with. It can be used with all kinds of meat, seafood and even adds a dash of colour to dips, sauces and curds.
The Recipe:
11 red chillies, washed, remove the stalk and cut into pieces; 1 medium onion, washed and cut into pieces; 5 large cloves garlic, wash and slice; 1-inch ginger, remove skin and chop; 1 tsp salt.
Blend together and transfer to airtight jars. Store in the freezer for about 5 weeks or in your fridge for 3 to 5 days.
NB: You can remove the seeds if you don’t like spicy food.
Watch the video to see how it is made
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The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate.
My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health.
I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together.
I love reading, music, gardening, and learning new things everyday.
My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.
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