Go Back
+ servings
Close-up shot of red chili paste on black plate.
Print Recipe
5 from 4 votes

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.
Prep Time5 mins
Cook Time10 mins
Course: Condiments, How to make
Cuisine: World
Keyword: Chili Garlic Paste, Chili Paste, Red Chili Paste
Diet: Gluten Free, Vegan
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

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