Ezay
The Quirky Foodster Team
Ingredients
- Whole Fresh green or red chilies — 6
- Medium Tomatoes, chopped — 2
- Small Onion, finely chopped — 1
- Fresh coriander, chopped — 2 tbsp
- Datshi cheese, crumbled (optional, for Ezay Datshi variation) — 50 g (1.8 oz)
- Salt (to taste) — 1/2 tsp
- Vegetable oil — 1 tbsp
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.
- Whole Fresh green or red chilies — 6
- Medium Tomatoes, chopped — 2
- Small Onion, finely chopped — 1
- Fresh coriander, chopped — 2 tbsp
- Datshi cheese, crumbled (optional, for Ezay Datshi variation) — 50 g (1.8 oz)
- Salt (to taste) — 1/2 tsp
- Vegetable oil — 1 tbsp
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