An essential ingredient to have on hand to add mild heat, depth of flavour and red colour to Indian dishes and soups.
Kashmiri red chillies are used extensively in Indian cuisine. They are used for their mild heat and wonderful flavour. A couple of teaspoons of Red Chilli Paste adds wonderful flavour and beautiful red colour to any dish.
Dehydrated Kashmiri red chillies can be purchased in large bags from most ethnic or health food stores.
To make this paste
- Remove the stems and cut the chillies open to remove the seeds. (These seeds can be ground to make another, spicier chilli powder)
- Add the chillies to boiling water to rehydrate them – they will start to swell. Boil for around 10 minutes.
- Drain the water away, and transfer the chillies to a blender, (no need to add water as the chillies are now pulpy.)
- Grind the chillies to a smooth paste.
Pour the Red Chilli Paste in an airtight container and cover with a thin layer of oil to store in the fridge. It will keep for around 2 months.
To freeze, pour in an ice-tray and freeze, then transfer the cubes to a zip-loc bag to keep in the freezer.
Recipes using Red Chilli Paste
Read more about Indian Spices
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Indian Red Chilli Paste
- 20 dehydrated Kashmiri red chillies
- 4 cups water
- Remove the stems and seeds from the chillies, and set aside.
- In a medium saucepan, bring the water to a boil then add the chillies.
- Boil for 10 minutes till the chillies have rehydrated.
- Drain and transfer the chillies to a blender, then blend to a smooth paste.
- Pour the Red Chilli Paste in an airtight container and cover with a thin layer of oil to store in the fridge. It will keep for around 2 months.
- To freeze, pour in an ice-tray and freeze, then transfer the cubes to a zip-loc bag to keep in the freezer.