Chilli Chuka (Tangy Garlic-Ginger Chilli Dip)
Chilli chuka recipe, a quick and easy chilli dip that can be enjoyed with noodles, soups and most certainly, Hainanese Chicken Rice.
Equipment
- 1 knife
- 1 chopping board
- 1 food chopper or blender
- 1 teaspoon
- 1 small jar x 250ml (1 cup) capacity
Ingredients
- 10 fresh red chillies (mild-medium) like jalapeños
- 5 red birds eye chillies
- 5 medium cloves garlic
- 5 cm ginger
- 1 tsp white sugar
- ¼ tsp salt
- 4 Tbsp rice vinegar (or clear vinegar)
Instructions
- Peel the garlic and drop into your food chopper.Peel the ginger, roughly chop and drop into the chopper.Roughly chop the chillies into 2-3 pieces and add to the chopper.10 fresh red chillies (mild-medium), 5 medium cloves garlic, 5 cm ginger, 5 red birds eye chillies
- Add the salt and sugar.¼ tsp salt, 1 tsp white sugar
- Pour in the vinegar.4 Tbsp rice vinegar
- Blend everything into a fine, smooth paste. Taste and adjust seasoning accordingly.
- Transfer to a clean jar if not using immediately and store in the fridge for 2 weeks.
Nutrition
Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.02gSodium: 65mgPotassium: 226mgFiber: 1gSugar: 4gVitamin A: 643IUVitamin C: 97mgCalcium: 13mgIron: 1mg
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