Burmese Shallot and Chile Chutney

1. Toast Shrimp Paste

Wrap the shrimp paste in a piece of foil and place it in a skillet over medium heat. Toast it for about three minutes until it dries out and becomes almost powdery. This toasting step is crucial as it enhances the shrimp paste's flavor, adding depth to your chutney.

2. Prepare Chile Paste

While the shrimp paste toasts, use a mortar and pestle to pound the minced, seeded green cayenne chile into a paste. If you don't have a mortar and pestle, you can finely mince the chile instead.

3. Combine Ingredients

Place the shredded shallots, the chile paste, and the dried shrimp powder in a bowl. Toss these ingredients together until they are well combined.

4. Mix Lime Juice and Shallot Oil

In a small bowl, mix the fresh lime juice and shallot oil with the toasted shrimp paste. Pour this mixture over the shallot, chile, and shrimp powder combination.

5. Combine and Let Stand

Stir everything together thoroughly, making sure the flavors meld. Let the mixture stand for about five minutes to allow the flavors to develop fully.

6. Adjust Seasoning

Finally, taste the chutney and adjust the seasoning as needed. You may want to add a bit more lime juice for brightness or a pinch of salt to balance the flavors.