Chilli garlic paste is one indispensable pantry item which we use often at home, be it regular Indian or Indo chinese. This paste is very useful in making any Indo chinese spicy noodle or stir fry dish. I even use them while making Indian style curries or biryanis, love the intense color it adds to the dish plus the it gives a smooth texture and heat to the dish. I’ve already posted a regular red chilli paste, this one is similar with addition of garlic. Lets get into the recipe….
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
- This recipe here is for basic chilli garlic paste. If you are going to use as a condiment then you must include extra salt (definitely rock salt/ Kallu uppu /Kosher salt).
- Use of Kashmiri Dry Red Chillies gives deeper color and also makes the paste little dense.
- For the spicy version, use hot red chilies and cut down on the kashmiri chilies.
- 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. Also great for indo chinese dishes & sauces, I even use for biryani and other curries.
- 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 dry spoon to scoop.
- Makes about a cup of chilli garlic paste.
- To make it as a Indo Chinese sauce for immediate use- then grind along with the water in which it was soaking along with extra salt + sugar +vinegar.
|Dry Red Chilies (Regular hot variety)||25 (I’ve used long red chilies)|
|Dry Kashmiri Red Chilies||25|
|Oil||2 Tablespoons + 4 tablespoons for the last step|
|Salt (kosher salt / rock salt / kallu uppu)||1/2 teaspoon|
Choose a good quality red chilies for this recipe. If you wish to have it very spicy then adjust chillies 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. Seeds can be included if your prefer your paste very spicy. Discard if you prefer smooth texture paste.
Put them in bowl and pour hot water.
Let them soak for atleast 30 minutes or longer is fine too.
Drain off the water. (You may use the drained water to grind if making a sauce)
Take garlic in a blender / mixie.
Add soaked red chillies along with salt. Add 2 Tablespoon oil and grind to fine paste.
If its for future use then proceed with the following step. 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 is help to extend the shelf life.
Makes about 3/4 cup of paste (approx)