Directions:
- Wash chillies and remove stalks (Note: Use rubber gloves).
- Cut chillies in half lengthways.
- Wash and cut lemons into quarters.
- Crush garlic and finely chop ginger.
- Put all above ingredients into food processor and blend in batches until paste consistency is as desired, adding small amounts of oil if dry.
- In a heavy based pan cover bottom with oil and heat to medium high, when a small amount of paste is dropped into the oil it should sizzle.
- (Note: only cook chilli in well ventilated area as fumes are strong).
- Add paste to hot oil, add salt and stir constantly.
- As soon as paste turns from red to orange (about 3 - 4 mins) remove from heat, stir and allow to cool.
- Once cool put into sterilised jars and top with oil so that there is a thin layer of oil on top of paste and refrigerate.
- In cool weather this can be stored in a cupboard.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.58 Kcal (547 kJ) | ||
| Calories from fat | 0.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 606.26mg | 25% | |
| Potassium | 941.78mg | 20% | |
| Total Carbs | 31.52g | 11% | |
| Sugars | 15.16g | 61% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 407.1mg | 678% | |
| Iron | 3.4mg | 19% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.11 Kcal (160 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 176.96mg | 25% | |
| Potassium | 274.89mg | 20% | |
| Total Carbs | 9.2g | 11% | |
| Sugars | 4.43g | 61% | |
| Dietary Fiber | 2.25g | 31% | |
| Protein | 1.77g | 12% | |
| Vitamin C | 118.8mg | 678% | |
| Iron | 1mg | 19% | |
| Calcium | 18.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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