Indian Red Chilli Paste
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
45 teaspoons
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Calories
8 kcal
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Course
Condiments
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Cuisine
Indian
Indian Red Chilli Paste
Description
The Indian Red Chilli Paste recipe centers on 20 dried Kashmiri red chilies, known for their vibrant color and moderate heat. Initially, the chilies are stemmed and seeded, then dry roasted over medium-low heat until aromatic, enhancing their flavor without charring. They are then simmered in water for 10 minutes to rehydrate and soften them thoroughly.
After soaking, the chilies are blended with a portion of their soaking water until smooth, adjusting water amounts for a desired paste consistency. The resulting paste has a vivid red hue and a balanced heat level characteristic of Kashmiri red chilies, offering a deep chili flavor without excessive pungency.
This chili paste can be used to enrich curries, marinades, or sauces, imparting color and layered chili notes. It is a staple in Indian cooking where the distinctive mild heat and color of Kashmiri chilies are prized.
For storage, the paste is commonly kept refrigerated in an airtight container with a layer of oil to preserve freshness for about two months. It also freezes well in ice cube trays, allowing portioned use over several months without loss of flavor. Care is taken to roast chilies without burning to maintain a clean chili flavor without bitterness.
Ingredients
- 20 dried Kashmiri red chili
- 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
- Dry roast Kashmiri chilies gently until aromatic, taking care to avoid burning for optimal flavor.
- Store the chilli paste in a sealed container with a thin oil layer on top in the refrigerator to keep it fresh up to 2 months.
- For long-term storage, freeze the paste in ice cube trays, then transfer cubes to a sealed bag; frozen paste retains quality for up to 9 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45teaspoons
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Serving | 1teaspoon | |
| Calories | 8kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 0.4g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.005g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 29mg | 32% |
| Calcium | 3mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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