Indian Red Chilli Paste

Red chilli paste in bowl on tray with dried chillies

How to make 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

Servings teaspoons

Calories 8kcal

Author Nicole Shroff

Ingredients

20 dried Kashmiri red chillies
500 ml water 2 cups

Instructions

Remove the stems and seeds from 20 dried Kashmiri red 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 500 ml water to a boil and add the chillies.
Boil for 10 minutes till the chillies have rehydrated.
Remove chillies and reserve around 80ml (⅓ cup) of the water for blending. Transfer chillies to a blender and add 50 ml (3 tablespoons) of water, blending 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.

Notes

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.

Nutrition