pickle from shallots with rawit from Aceh
100 gr shallots
25 gr green rawits / bird's eye chillies
200 ml hot water
50 g palm sugar
2 tsp vinegar
1/2 tsp salt
Cut the shallots and rawits into strips / slices. Mix the water, the palm sugar, the vinegar and the salt and stir until the palm sugar is dissolved. Then mix in the shallots and the rawits and leave for at least 6 hours before using.