Spicy Red Chili Garlic Paste Recipe – Authentic Indian Chat Masala

Last Updated on 2 months by Neha Deshmukh

Spicy Red Chili Garlic Paste Recipe – Authentic Indian Chat Masala

Hey everyone! If you’re anything like me, you love a good chaat – those vibrant, flavorful Indian snacks that just explode with taste. And honestly? The secret to amazing chaat isn’t just the toppings, it’s the paste. This spicy red chili garlic paste is the backbone of so many incredible dishes, and I’m so excited to share my go-to recipe with you. I first made this years ago trying to recreate my favourite street food, and I’ve been tweaking it ever since!

Why You’ll Love This Recipe

This paste is seriously a game-changer. It’s incredibly versatile, adding a fiery kick and tons of flavour to everything from chaat to marinades. Plus, it’s surprisingly easy to make at home, and tastes so much better than anything you can buy in a jar. Trust me, once you try this, you’ll never go back!

Ingredients

Here’s what you’ll need to whip up a batch of this flavour bomb:

• 20 dried red chilies
• ½ cup garlic cloves
• 1 tsp cumin powder
• 2 tsp sugar
• ¾ tsp salt
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Dried Red Chilies: Types & Heat Levels

The type of dried red chili you use will impact the flavour and heat. Byadagi chilies are great for colour and mild heat, while Guntur chilies pack a serious punch. Kashmiri chilies are also popular for their vibrant red hue and moderate spice. Experiment to find your preference! (Around 60-80g of dried chilies should do the trick).

Garlic: Choosing the Right Variety

Fresh garlic is best, of course! I prefer using Indian garlic, as it has a lovely strong flavour. But any good quality garlic will work. Don’t bother peeling it beforehand – we’re blending everything anyway!

Cumin Powder: Freshly Ground vs. Store-Bought

While store-bought cumin powder is convenient, freshly ground cumin has a much more intense aroma and flavour. If you have cumin seeds, toasting and grinding them yourself is so worth the effort. (About 5g of cumin powder).

Regional Variations in Chat Masala Paste

Chat masala paste isn’t a one-size-fits-all thing! In some regions, people add a touch of amchur (dried mango powder) for tanginess. Others include a pinch of black salt (kala namak) for a unique sulphur-like flavour. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to rehydrate those chilies. Deseed 20 dried red chilies (carefully – they can be spicy!) and soak them in hot water for about 30 minutes. This softens them up for blending.
2. Once the chilies are nice and plump, drain them well. Transfer them to your blender.
3. Now, add in ½ cup of garlic, 1 tsp of cumin powder, 2 tsp of sugar, ¾ tsp of salt, and 2 tbsp of lemon juice.
4. Blend everything together into a smooth paste. You’ll likely need to add a little water, a tablespoon at a time, to get the right consistency.
5. And that’s it! Your spicy red chili garlic paste is ready to go. Store it in an airtight container, or use it immediately.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Perfect Consistency: You want a smooth, spreadable paste. Add water gradually while blending to avoid making it too runny.
• Adjusting Spice Levels: Start with fewer chilies if you’re sensitive to heat. You can always add more later!
• Storing for Maximum Freshness: This paste keeps well in the fridge, but the flavour is best when it’s fresh.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Use Byadagi chilies and reduce the quantity to 10.
  • Medium: Use a mix of Kashmiri and Byadagi chilies (10 of each).
  • Hot: Use Guntur chilies or increase the quantity to 25.
• Festival Adaptations: This paste is a must-have for Diwali snacks and Holi chaat! My family always makes a big batch for both.

Serving Suggestions

So, what can you do with this amazing paste?

Chaat Recipes to Use With This Paste

This paste is essential for:

• Pani Puri
• Sev Puri
• Dahi Puri
• Aloo Tikki Chaat
• Papdi Chaat

Other Culinary Uses

Don’t limit yourself to chaat! This paste is fantastic in:

• Marinades for chicken or fish
• Stir-fries
• Soups and stews
• As a flavour boost in curries

Storage Instructions

Let’s keep this paste fresh!

How Long Does It Last?

In an airtight container in the refrigerator, this paste will last for up to 2 weeks.

Freezing Instructions

For longer storage, freeze the paste in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need it. It will keep in the freezer for up to 3 months.

Signs of Spoilage

If you notice any mould, a strange smell, or a significant change in colour, it’s best to discard the paste.

FAQs

Got questions? I’ve got answers!

What type of dried red chilies are best for this paste?

It depends on your spice preference! Kashmiri chilies are mild and colourful, Byadagi are milder still, and Guntur chilies are fiery hot.

Can I use fresh chilies instead of dried?

You can, but the flavour won’t be quite the same. Dried chilies have a more concentrated flavour. If using fresh, use about 10-12 green chilies.

How can I reduce the spiciness of the paste?

Use milder chilies, reduce the quantity of chilies, or add a little more sugar.

What is the best way to store this paste long-term?

Freezing is the best option for long-term storage.

Can this paste be used in other cuisines besides Indian?

Absolutely! It can add a delicious kick to Mexican, Thai, or even Italian dishes.