How To Make Indian Red Chilli Paste

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.

To store

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

• Kashmiri Dry Lamb
• Lamb Tikka
• Tadka Dal

Read more about Indian Spices 

⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

Instagram – I love seeing your creations, so post a picture, tag @endofthefork or hashtag #endofthefork

⚜

Print Recipe

5 from 1 vote

Indian Red Chilli Paste

An essential ingredient to have on hand to add mild heat, depth of flavour and red colour to Indian dishes and soups.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Masala

Cuisine: Indian

Keyword: Indian Red Chilli Paste, Kashmiri Chilli

Servings: 14 cup

Calories: 26kcal

Author: Nicole Shroff

Ingredients

• 20 dehydrated Kashmiri red chillies
• 4 cups water

Instructions

• 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.

Recipe Notes

Storing

• 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.

Nutrition Facts

Indian Red Chilli Paste

Amount Per Serving

Calories 26 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 9mg0%

Potassium 207mg6%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 1g2%

Vitamin A 612IU12%

Vitamin C 92mg112%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Did you try this recipe? Snap a picture!Mention @Endofthefork or tag #endofthefork on Instagram I'd love to see it!