P a g e garlic with lime juice, salt, sugar and water in small frying pan with lid closed in approx. 20 min. until soft. Cool.
Blend chilies with cooled garlic and a few tbsp. of the garlic broth in a hand blender until fine. Or grind chilies and garlic finely in a mortar and then moisten with a little gravy. Season with tamarind water and lime juice: the relish should taste salty, spicy, sour and sweet.
Bring relish to the table in a baking dish, choosing from the following additions: – raw vegetables, such as cabbage, cucumber, “betel” leaves and chicory.
– Thai basil stems
– cooked vegetables, especially corn cobs
– vegetables cooked in coconut cream, especially chicory
– baked vegetables, preferably Chinese broccoli
– pickled vegetables
– pla grop (crispy fish)
– dried squid