Red Chili paste is a very handy basic to have in your refrigerator. So many recipes especially Indo chinese recipes call for a tablespoon of this chili paste here and there and rather grinding them every time in small quantity it would be a good idea to make them in big batch and refrigerate. That way your mixie or blender will not struggle to grind and drink a lot of water which makes the paste loose its color and also the consistency runny. Making them from scratch has its own wonderful qualities, you have control over the quality and also the spice level by picking the best. There are so many ways to use this paste, its a good alternative for red chili powder, when added to any dish…. ups the heat level, adds in ton of color. Often used in Indo-chinese dishes or base for any curry, works best as a spicy marinade and also be used as a spread or dip- nice spicy condiment for any starters!
Red Chilli Paste Recipe / Homemade Red Chili Paste Recipe / Condiment Recipe / Kitchen Basics / Kitchen essentials / Indo- Chinese Recipe Essentials / How to make Red Chilli Paste? / Lal Michi Paste / Lal Mirch Paste / Kashmiri Red Chilli Paste
Notes:
- This recipe here is for basic chilli paste. If you are going to use as a condiment then you must include some salt (definitely rock salt/ Kallu uppu /Kosher salt).
- Use of Kashmiri Dry Red Chillies gives deeper color and also makes the paste little dense.
- You may add few garlic pods while grinding to make it garlic chilli paste.
- Do not add any water while making this red chili paste it will for sure go rancid in few days even if you refrigerate.
- Using hot oil is a must to keep the shelf life longer.
- With little seasoning it can be used as a accompaiment for chapati, parathas or roti. Goes well with samosas, cutlets & spring rolls.
- You can freeze them in small containers and thaw before use. (But one down sideit may loose its color to some extent)
- Refrigeration can keep them fresh and good for a month if stored properly. Always use a clean spoon to scoop.
| Ingredients | |
|---|---|
| Dry Red Chilies (Regular hot variety) | 25 (I’ve used long red chilies) |
| Dry Kashmiri Red Chilies | 25 |
| Oil | 2 Tablespoons + 4 Tablespoons (for last step) |
| Salt (kosher salt / rock salt / kallu uppu) | a generous pinch (only if used as a condiment) |
Choose a good quality red chilies for this recipe. If you wish to have it very spicy then adjust chllies accordingly. I have used 25 Regular Dry Red chilies and 25 Kashmiri Dry Red chilies. This gives you the right amount of spice level, say about medium level heat.
Pinch off the chilies head, tear them into half and get the seeds off. Either discard the seeds or use them when making any other spice powder to add heat.
Put them in bowl and pour hot water.
Let them soak for atleast 30 minutes or longer is fine too.
Drain off the water and put the chilies in a mixie / blender. (You may add salt and garlic at this stage if you prefer them seasoned) If using the paste immediately then add 2 Tablespoon oil and grind to fine paste. If its for future use then proceed with the following)
Heat about 4 Tablespoon oil in a pan and put the ground chili paste and toss for few minutes and switch off. Let it cool completely and then transfer the content to a clean glass container or jar and refrigerate.
This recipe yields about 3/4 cup of red chili paste. (approx)
15 Comments
Hi Mullai,
All your vegetarian recipes are great, well explained in such a way that even a complete novice like me can make restaurant quality food.
Can I use south Indian style (round/ gundu) dry red chillies for the dry red chillies regular hot you mention above?
Hello Shankar,
Thank you so much for your feedback, really appreciate! Each variety of chillies got distinct taste to it… our gundu milagai / chillies are slightly pungent, yes they can be used for making chilli paste…but wont yield much color compared to kashmir or guntur or byadgi chillies plus they have lot of seeds in them mostly suits our south Indian style food..sambar , chutney , thogayal varieties.. non veg gravies & biryanis. I normally don’t for this recipe but it never hurts to try!
Do I really need to fry the paste? Can I not just blend it and keep it freshly blended?
Hi Mike, if you plan to use it right away then no need for fry the paste. This last step is performed to increase the shelf life of the paste. Thanks.
how long can u keep it for in the fridge?
Om, if kept air-tight and moist free they stay good upto a month. Thanks!
Can you can this red chili paste using either a water bath or pressure canner?
Hi Cindy,
I have never tried water bath or pressure canner… it might work to extend the shelf life but i usually make small batch and then finish it off within few weeks. But if you ever try do share the tips, thanks!
I’m not sure I understand it correctly…. if you’re going to store it for longer, you should add those 2 spoons (not heated) oil and then additionally cook it with the 4 spoons of hot oil?
Kat, this paste can be used right away after grinding with that 2 tablespoon oil (this 2 tbsp is to run the mixer). To store for longer time that additional 4 tablespoon of hot oil. Hope this helps, thanks!
Ok, thanks! I want to make a big amount and store it, since I have lots of home grown chilies, hot like hell! Going to make it tonight, thanks for the easy recipe! 🙂
[…] 2 Teaspoon (Substitute with Red Chili powder) Refer recipe here […]
where we can use this besides chutney ? chinese food will do?
Linsy, you can use these in any curry as a base in the place of red chili powder-you do get a different taste, also adds texture and color to the gravy. I also use it as a marinade for any deep fried item where you need heat & color and avoid adding food color. Hope this helps.
Very useful post mullai …