Green chilli paste

To make a green chilli paste, it is best to use finger green chillies which are easily available. They are also called bird’s eye chillies. Simply remove the stem from the green chillies, put them into a small grinder with a few drops of water (a coffee grinder works well as does a pestle and mortar) and blend/crush to form a paste. Alternatively, finely chop the green chillies and, using the back of a chef’s knife, press and squeeze the chillies until they start to turn into a paste. The green chilli paste will keep in the refrigerator for about 6 days. Alternatively, you can freeze the paste.