Mat’s Salty Green Chilli Paste Recipe


  • 1/2 kilo green chillies, washed and with stalks removed (remove some of seeds if you are concerned about the heat; they can be added back in if you decide you want more towards the end).
  • 1 cup olive oil/sunflower oil/your preferred oil (whatever oil really, as its flavour will be lost to the chillies).
  • 2 tablespoon good salt (iodised table salt is not recommended).
  • 2 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon dried lime (optional)
  • Juice of 1 or 2 lemons

Lightly toast the coriander and fennel. Grind the spices and salt in a mortar and pestle or spice grinder. Put everything into a food processor and blend to a chunky paste. Put in sterilised jars and top up with some oil to cover.


Mat of Crunch cafe and Mat’s Salty Green Chilli Paste.


1 thought on “Mat’s Salty Green Chilli Paste Recipe”

  1. shofiqul Haider said:

    very nice


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