Adjika

Ingredients

• 150 g dried red chillies
• 8 pieces garlic cloves
• 2 tbsp coriander seeds
• 1 tbsp blue fenugreek
• 1 tbsp dried marigold petals
• 60 g walnuts
• 2 tbsp coarse salt
• 1 pieces red bell pepper, roasted

Steps

1. 1
   Wipe the dried chillies clean and remove the stems. Leave the seeds in for a traditional adjika.
2. 2
   Soak them in warm water for 2 hours until pliable, then squeeze them very dry.
3. 3
   Toast the coriander seeds in a dry pan until fragrant and grind them.
4. 4
   Pound the chillies with the coarse salt in a mortar, or mince them, until you have a thick paste. Wear gloves — this quantity of chilli will stay on your hands for days.
5. 5
   Add the garlic and walnuts and work them in.
6. 6
   Fold through the ground coriander, blue fenugreek and marigold, and the roasted pepper for body.
7. 7
   Pack into a sterilised jar and press down to remove air pockets. The salt preserves it; it keeps for months and improves for the first few weeks.