Sauces & basics
Ezay chilli bouilli (boiled chillies in sauce)
An essential condiment of Bhutanese cuisine, made from green chillies boiled with tomato and onion. Served alongside every dish to lift each mouthful.
Ingredients
Ingredients
Optional extras
Instructions
- Bring 300 ml of water to the boil in a saucepan.
- Drop in the whole green chillies and boil for 5 minutes.
- Add the tomatoes cut into quarters and the sliced onion, then cook for another 10 minutes.
- Drain lightly, then roughly crush everything in a mortar or with a fork.
- Season with salt and add lemon juice if you like.
- Leave to cool and serve as an accompaniment.
Variations and tips
Smoky version. Char the chillies and tomatoes over a flame before cooking them.
More ideas
Dhay (fermented chili paste)20 min · 4 serv. · budget-friendlyDhay mey (fermented chilli and rice paste)20 min · 4 serv. · budget-friendlyEma lakhoo (fried chillies)15 min · 4 serv. · budget-friendlyEzay15 min · 4 serv. · budget-friendlyEzay karu (chili spinach)25 min · 4 serv. · budget-friendlyChhurpi lhoo (yak cheese jerky)20 min · 4 serv. · budget-friendlyEma datshi40 min · 4 serv. · budget-friendlyKewa datshi45 min · 4 serv.
Bhutan
Bhutan
Bhutan
Bhutan
Bhutan
Bhutan
Bhutan
Bhutan
Original Ecomely recipe.