Ingredients

• 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.