Life is so much easy when it comes bottled! You don't agree? Well, let me show you how exactly it does. Many times I face a dish that requires just 1 teaspoon of this or that. And to make that I really got to sweat myself out and think of ways to get that ground to proper consistency in my mixer jar. Believe me, my smallest jar can mix quantity that fits for an army! I guess when I bought the mixer, that tiny fact slipped my mind. I checked all other features so well no doubt. But since we were in more of joint family types then, the small jar never got much importance.
Now it matters a lot. Every time I use it to grind something in small quantities, I ask myself why I didn't have this hindsight before. Well, you can't help that anyway. and one needs to have a positive approach to everything. How should one tackle this and improvise on the situation? The solution was only grinding it in bulk and storing it.
And that's exactly what we do. Grind a huge batch and store it and use it as and when required. The refrigerator is a gift to mankind, rather to the chef. And chefs at home are known to testing the shelf life of you name it, is already done!
That reminds me of that apple, that lived forever in the cold compartments of our fridge for God knows how many months! Of course, I know the date, it was on the Diwali day that it came to our house and unhappily lived ever after until a few weeks ago when we took pity and gave it life. We, the ever sacrificing selves, wanted the others to enjoy the fruits of that and in the end, none did. Anyway, that was a story!
Coming back to the grinding and storing in bulks, Green chilis are something that ground in bulk and stored. There is really no recipe, just a basic understanding of how it works.
Wash and pat dry the green chilies. Take the amount that fits your jar, you really need to get a paste. Or depending on your requirement, it can be coarse too
Grind without adding water, if you find it is not getting ground finely, then add a teaspoon of water and proceed.
Once you get the consistency of the paste, transfer to a bottle and store.
This easily stays fresh for a week or 10 days.
If adding too much water, towards the end of its shelf life you will start getting a fermented smell out of the bottle.
Take the required amount with a dry spoon and put back the bottle.
Or any dish that calls for green chilis and you want it to be spicier.
Check out the other Back to Basic in the Indian Basic Series!