GREEN MASALA - LEELO MASALA

Makes enough for 10 dishes

Use the fresh long green chillies.

• 100g green chillies
• 30g garlic cloves
• 50g fresh root ginger
• 30ml (6 teaspoons) salt
• 45ml (3 tablespoons) cooking oil
• 2ml (1/2 teaspoon) turmeric

Wash the chillies, peel the garlic and scrape the skin off the ginger. Blend to a paste adding the oil. Mix in the salt and turmeric.

To Store: The turmeric, salt and oil acts as a preservative enabling the masala to be kept for 8 weeks in the fridge. Store in a well sealed container. Freezes very well.