Appetizers
Ezay
Ingredients
- - 6 whole Fresh green or red chilies
- - 2 medium Tomatoes, chopped
- - 1 small Onion, finely chopped
- - 2 tbsp Fresh coriander, chopped
- - 50 g Datshi cheese, crumbled (optional, for Ezay Datshi variation)
- - 1/2 tsp Salt (to taste)
- - 1 tbsp Vegetable oil
Method
- Roughly crush the chilies using a mortar and pestle, or pulse briefly in a blender.
- Add the tomatoes, onion and coriander, and mix or pulse until combined but still chunky.
- Stir in the salt and oil.
- Fold in the crumbled cheese if using.
- Serve immediately at room temperature alongside rice, bread or momos.
Introduction: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal.
Cultural Background: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal. Made fresh daily in most households, it embodies Bhutan’s love of heat and is considered incomplete on the table without it — often eaten as a starter dip with bread or momos before the main meal arrives.
Tips: For a milder relish, remove the chili seeds before crushing. Ezay is best made fresh; it loses its bright flavour after a day.
Variations: Ezay Datshi adds crumbled cheese for a creamier, milder relish. Use roasted tomatoes for a smokier depth of flavour.
Vegetarian/Vegan: Naturally vegan without cheese; add crumbled datshi for a vegetarian variation.
Storage: Refrigerate in a sealed container for up to 24 hours.
Reheating: Not applicable; served cold or at room temperature.
FAQs:
Q: How spicy is Ezay?
A: Very spicy by most standards; Bhutanese cuisine favours a high chili tolerance.
Q: Can I make it less spicy?
A: Yes, reduce the chili quantity and remove seeds and membranes.