Thursday, 21 July 2016

Red Chilli paste

Making red chili paste is really simple and used in many Chinese and Asian cuisines to induce color. Any colourful non-spicy varieties of chili can be used. 

Direction of preparation

  • Take any less spicy 20 to 25 dried red chillies. To reduce the spiciness, remove the entire seeds and take outer skin only.
  •  Boil 1 cup of water in a pan, add red chillies and 1 teaspoon vinegar. (Note: Vinegar brings colour.) Boil it till they became soft.
  • Drain and make fine paste in a mixer grinder. Add water if necessary. Note: You can use the same water that we used for cooking. 

 Red chili paste recipe

Author: Anju Aneesh
Recipe type: Basic
Preparation time: 10 minutes | Cooking time: 10 minutes| Total time: 20 minutes


  • 20 to 25 red chillies.
  • 1 teaspoon vinegar (optional)
  • 3 tablespoon oil.

Direction of preparation of red chili paste.

  • Remove entire seeds from red chilies.
  • Boil them for ten to fifteen minutes in water with 1 teaspoon oil till turns transparent.
  • Drain and blend into a fine paste in a mixer grinder. Add water if necessary.
  • Heat oil in a pan, toss for four to five minutes, store in the refrigerator when it cools down completely.


  •   If you want to store this, heat 3 tablespoon of oil in a pan and toss it for four to five minutes. Let it cool down completely and refrigerate it in an airtight container. Use as required.

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