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    Home Β» Recipes Β» How To's

    Homemade Red Chili Paste In 2 Ways

    Published: Dec 5, 2018 || Last updated: Aug 16, 2020 by Farrukh Aziz

    1793 shares
    Jump to Recipe

    Chili Paste is an essential condiment to make any Indian, Mexican, Asian and Chinese Recipes spicy, flavourful and delightful.

    Made from dried red chilies, with or without garlic and seasonings, you can indeed adapt as per the heat preference. So, note down the recipe now and make it at home, this is much better than the store-bought

    Homemade Chili paste on a black plate, dried chilies spread around

    For the love of the spicy food and intense flavour, this red chilli paste should be a must have in every pantry. What a beautiful blend of taste and colour it adds to the any dish.

    Chili garlic paste is a staple spice blend, that is seen in most of the Asian abodes. Be it a Chinese, Korean, Indonesian, Malaysian or spicy Thai preparations, chilli paste makes an integral part to the dish.

    I am absolutely sure, if you love Asian recipes, then you would be having store-bought chili paste in your pantry.

    Wouldn't it be great to make your own chili paste at home, which will be economic too? Of course, it will be 🙂

    Most chilli pastes, certainly, are made using dried red chilies while some recipes requires fresh ones too.

    However, paste made from the fresh red chilies won't last longer and you may have to finish it in 5-6 days. Whereas, paste made from dried red chilli stays for longer, gives intense flavour and colour.

    What is chilli paste?

    Chili Paste is a spicy, fiery red condiment made using fresh or dried red chilies. Unlike chili sauce, it is dense in texture with intense taste and colour.

    Moreover, it may or may not be seasoned with other ingredients like garlic, ginger, vinegar, sesame or any seeds.

    Particularly, being an essential part of Indo-Asian cuisine, chilli garlic paste over all elevates the essence of any dish.

    Close-up shot of red chili paste on black plate.

    How can we use red chilli paste?

    • From soups to noodles, stir fries, fried rice recipes
    • And from marinades (to barbecue meats or roast veggies) to curries and stews
    • Add it into your favourite dips or sauces for sandwiches and rolls
    • Whisk it into omlettes, savoury pies n tarts, pizzas or pastas
    • Whip it up into salad dressings
    • Kashmiri red chilli paste are mostly added in kababs and Indian curries like tikka masalas, butter chicken, kormas, and kadhai recipes for deep colour.
    • Chili garlic paste that I have made below, can also be eaten as a chutney to momos, pakodas, tikkis, kababs, fritters and so on.

    How to store it?

    It stays really well for a month under refrigeration and for 5-6 months in freezer. Be sure to store it in a clean air tight container for longer shelf life.

    Either store it in one single container in refrigerator or alternatively freeze it in an ice tray in portions for individual use.

     Chili garlic paste in a black bowl

    What chilies are used to make the paste?

    By modifying the types of regional chilies based on their hotness, you can go on ahead in making cuisines from any part of the world.

    For example, Ancho Chile or/and Guajillo variety are used to make Mexican Chili paste. So, paste can be either a combination of different types or just one type of dried chilies.

    We Indians use various combinations of regional chilies to make the paste. Like here, I have used only Kashmiri chilies to make plain chili paste for curries, tikkas and marinades for kababs or roasts.

    Furthermore, I have also used the combination of Kashmiri (mild heat) and Bedgi chilies (medium heat) for chilli garlic paste to go in Asian and Indo Chinese Recipes.

    Sometimes I also use Guntur chilies (Hot) along with Kashmiri ones to make hot chilli paste.

    • Tip: For mild heat and colour ONLY, do not forget to take out all the seeds from Kashmiri chillies before making a paste. For medium heat, grind them with bedgi variety with seeds.

    Let's head on to see how to make them in two different ways below.

    Step by step instructions - 2 ways

    Method - 1

    • Firstly, add Kashmiri chilies in bowl. Then, pour hot water over it and set it side to soak for 30 minutes. (photo 1)
    • Once the chilies are reconstituted well, strain and transfer them into a blender along with 1 teaspoon of vinegar and 2-3 tablespoons of water from the soaked chilies. (photo 2)
    • Blend it into a paste. (photo 3)
    • Heat oil well in a pan. (photo 4)
    Step by step picture collage showing how to make red chili paste recipe.

    Then, pour the hot oil over chilli paste and mix well. Finally, transfer in a clean air tight jar or container and refrigerate.

    Homemade red chilli paste in bowl.

    Method - 2

    • To begin with, first, add Kashmiri and bedgi chilies in a bowl. Then, pour hot water over them and set it aside to soak for 30 minutes. (photo 1 and 2)
    • Once the chillies are reconstituted well, strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar. (photo 3)
    • Then, add 3 tablespoons of water from the soaked chilies. Blend to a smooth paste. (photo 4)
    • Heat oil well in a pan and then add the blended paste into it. (photo 5)
    • Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between. Take it off the heat and cool completely. (photo 6)
    • Finally, transfer the chili garlic paste in a clean air tight jar or container and refrigerate.
    Hot water added over the dried chilies in a bowl.
    Soaked chilies added in a blender along with garlic and blended to a fine paste.
    Chilli Garlic paste added in hot oil to simmer.

    You may also like:

    Chilli Paneer Gravy

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    Close-up shot of red chili paste on black plate.
    4.34 from 12 votes
    Print

    Homemade Chilli Paste

    Chili Paste is an essential condiment made from dried red chilies, used in most Indo Chinese, Indian, Mexican and Asian recipes. This recipe is so easy to make and thousand times better than the store-bought.
    Course Condiments, How to make
    Cuisine World
    Diet Gluten Free, Vegan
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings 15 servings
    Calories 167kcal
    Author Farrukh Aziz

    Ingredients
     

    For Red Chilli Paste

    • 40 Red Chilies
    • Water as needed
    • 2 teaspoons Vinegar
    • 4 tablespoons Vegetable Oil

    For Red Chilli Garlic Paste

    • 20   Red Chilies (or any mild chili)
    • 20 Byadgi Chilies (or any medium spicy to hot chilies variety)
    • Water as needed
    • 13-14 cloves Garlic
    • 2 tablespoons Rice Vinegar (or white vinegar)
    • ½ teaspoon Salt
    • 1 teaspoon Sugar
    • 4 tablespoons Vegetable Oil
    Prevent your screen from going dark

    Instructions

    How to make chili paste - Method 1

    • Add Kashmiri chilies in bowl. Now, pour hot water over it and set it side to soak for 30 minutes.
    • Transfer them in a blender along with 1 teaspoon of vinegar and 2 tablespoons of water from the soaked chilies.
    • Blend it into a paste.
    • Heat oil in a pan.
    • Pour the hot oil over chilli paste and mix well.
    • Transfer in a clean air tight jar or container and refrigerate upto a month.

    Method 2

    • Add Kashmiri chilies and bedgi chilies in a bowl. Pour hot water over the chilies  and set it aside to soak for 30 minutes.
    • Strain and transfer them into a blender along with garlic, 3 tablespoons of rice vinegar.
    • Blend the mixture into a paste. Add 3 tablespoons of water from the soaked chilies.
    • Heat oil well in a pan and then chili garlic paste into it.
    • Add sugar, salt and mix. Cook for 5-6 minutes low heat until fragrant, stir in between.
    • Take it off the heat and cool completely.
    • Transfer into a clean jar or container and refrigerate upto a month.

    Notes

    • If you are sensitive to hot chilies, then be sure to use pair of gloves while handling them.

    Nutrition

    Calories: 167kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Sodium: 99mg | Potassium: 783mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2285IU | Vitamin C: 345.7mg | Calcium: 38mg | Iron: 2.5mg
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      Recipe Rating




    1. Kitchenhutt Spices

      February 28, 2023 at 3:31 am

      What an exquisite article! Your post is very helpful right now. Thank you for sharing this informative one...

      Reply
    2. Ana

      May 09, 2022 at 5:16 pm

      5 stars
      Thank you so much for this recipe. Recently I used the last of my jar of my favorite chilli paste but the store where I get it is bit further away and to go there just for this paste is waste. I'm making Dal Makhani for dinner tonight and want to spice it up a little and dry cayenne just doesn't taste right.
      Also, what were supposed to be sweet gipsy peppers in my garden are actually super hot chilli peppers which I dried and can use now.
      A bit late but happy EID.

      Reply
      • Farrukh Aziz

        May 13, 2022 at 5:20 am

        Hi Ana,
        Thank you for visiting my blog, happy to hear πŸ™‚ .

        Reply
    3. Sangeeta

      February 03, 2021 at 3:36 am

      Great simple recipe. Took some of it n tweaked it a little with tomato sauce. Got another super sauce from it. 🀩😊

      Reply
    4. Shashi

      August 25, 2020 at 12:44 am

      When I used half quantity Kashmiri chillies and half qty Guntur chillies, the seeds of Kashmiri chillies did not grind well after the soaking. Any tips?

      Reply
      • Farrukh Aziz

        August 25, 2020 at 2:14 am

        Seeds are sometimes an effort to grind well, you need good high powder blender that gives you smooth paste or simple deseed the chillies, soak and then grind. I hope That helps.

        Reply
    5. Areesha

      November 09, 2019 at 1:59 am

      5 stars
      My favourite..πŸ˜‹ plz share garam masala powder receipe.

      Reply
      • Farrukh Aziz

        November 09, 2019 at 11:40 pm

        Hi Areesha,
        sure, shall share soon InShaaAllah! πŸ™‚

        Reply
    6. FARIDA BANU

      December 06, 2018 at 1:41 pm

      5 stars
      Red chilli paste is a simple and easy recipe. Very clear steps.

      Reply
      • Farrukh Aziz

        December 11, 2018 at 10:05 am

        Thank you very much Farida πŸ™‚

        Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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