Indian Red Chilli Paste

An essential ingredient to have on hand to add red colour, mild heat and a smokey flavour to Indian marinades, curries and soups.

Course Spice

Cuisine Indian

Keyword chilli paste, homemade chilli paste, Indian Red Chilli Paste, Kashmiri Chilli

Prep Time 10

Cook Time 10

Total Time 20

Calories 26kcal

Remove the stems and seeds from the chillies and dry roast in a skillet on medium low heat for a couple of minutes till you can smell their aroma. Remove from the skillet and set aside.
In a medium saucepan, bring the water to a boil and add the chillies.
Boil for 10 minutes till the chillies have rehydrated.
Remove the chillies and reserve ⅓ cup of the water for blending. Transfer the chillies to a blender and add 3 tablespoons of the water and blend to a smooth paste. You may need to add a little more water if the consistency is too thick. Scoop out the paste and store in a glass jar.

Further detailed notes are in the post above

Heat the chillies for a smokey flavour, taking care that they don't overheat and burn.
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 frozen cubes to a ziploc bag to keep in the freezer for up to 9 months.