Homemade Red Chili Paste Recipe – How to make red chilli paste – Kitchen Basics

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..

15 Comments

  1. Shankar

    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?

    1. Mullai

      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!

    1. Mullai

      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.

    1. Mullai

      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!

  2. Kat

    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?

    1. Mullai

      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!

      1. Kat

        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! 🙂

    1. Mullai

      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.

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