Passed down to me by the experts, here is my green massalla which will be your flavour saviour for many a dish.
1kg green chilli
1/2 kg ginger
1/4 kg garlic
2 tbsp oil
1 tsp salt
First don some suitable rubber gloves! Take the stalks off the chillies and drop them into your food processor. Take the skin off the ginger and chop it into a couple of lumps. Crush each garlic clove slightly to make it easier to remove the skin and add it all to the food processor. Give it a good blitz then stop, scrape down the sides and add the oil and salt and blitz again. You want it to be pretty fine.
Put the mix into an ice cube tray and freeze overnight and then pop them out of the tray and put them into a freezable bag.