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Red Chilli paste

Red chili paste with step by step photos

Red chili paste as the name indicate is the paste of red chilies. Red chili paste is an essential ingredient in Indian, Chinese and Mexican cooking. It is used to induce color, flavor and taste. Let us discuss today the preparation of red chili paste.

    Red chili paste is made of red chilies. It is spicy and bright colored. Red chili paste made with Kashmiri red chilies will give the best when using this paste for color. Recollect those good old days, our grandmas preparing chili paste for Kerala fish curry. In the same way we can use this paste in serval Indian dishes to elevate it color and flavor. 

    Red chili paste is not same as red curry paste. The red curry paste is a beautiful blend of coriander and other spices along with only a small portion of red chili. But while making the red chili paste, we need only one ingredient, the red chili. 

    Ready-made red chili paste is available in the grocery stores, but may include preservatives. So it will be better to prepare home made red chili paste. Five to six days refrigeration of red chili paste will not make any impact on its taste and flavor.

    Red chili paste | Red chili paste recipe | How to make homemade red chili paste 

    Bright colored and spicy condiment

    Preparation time: 10 minutes | Cooking time: 10 minutes| Total time: 20 minutes


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

    How to make red chili paste with step by step photos

    • Take any less spicy 20 to 25 dried red chilies. To reduce the spiciness, remove the entire seeds and take outer skin only.
    •  Boil 1 cup of water in a pan, add red chilies and 1 teaspoon vinegar. (Note: Vinegar brings color.) 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 and tips for storage

    •   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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