Green Chili Paste Recipe – Authentic Indian Flavor with Peanuts & Sesame

Last Updated on 2 months by Neha Deshmukh

Green Chili Paste Recipe – Authentic Indian Flavor with Peanuts & Sesame

Hey everyone! If you’re anything like me, you love a good kick of spice in your food. And honestly, nothing elevates a simple meal quite like a vibrant, homemade green chili paste. I first stumbled upon this recipe while trying to recreate the flavors of my favorite South Indian restaurant, and let me tell you, it’s been a game-changer ever since! It’s a little bit of work, but the incredible depth of flavor is SO worth it.

Why You’ll Love This Recipe

This isn’t just any green chili paste. We’re building layers of flavor here with toasted peanuts and sesame seeds, aromatic spices, and a touch of tang from tamarind. It’s incredibly versatile – perfect with biryani, a dollop with rice and dal, or even as a marinade for grilled meats. Plus, making it yourself means you control the spice level and freshness. Trust me, once you try homemade, you’ll never go back to store-bought!

Ingredients

Here’s what you’ll need to whip up this flavor bomb:

• 250 grams Thick Green Chilies (about 8-10, depending on size)
• ½ cup Raw Peanuts
• 2 tablespoons Sesame Seeds
• 1 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 2 Red Dry Chilies (adjust to your spice preference!)
• 1-2 teaspoons Red Chili Powder (again, adjust to taste)
• 1 inch Ginger, roughly chopped
• 8-9 Garlic cloves, roughly chopped
• 2 tablespoons Oil (plus more for frying the chilies)
• 1 teaspoon Mustard Seeds
• 8-10 Curry Leaves
• 1 medium Onion, grated
• 1 teaspoon Turmeric Powder
• 2 tablespoons Tamarind Pulp
• 1 teaspoon Sugar (optional, but balances the flavors beautifully)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Thick Green Chilies: These are key! They have a wonderful flavor and aren’t overly watery. You can find them at most Indian grocery stores. Different regions in India use different types – in Andhra Pradesh, you might find Guntur chilies, while in other areas, longer, milder varieties are common. Feel free to experiment!
• Dry Roasting Spices: Don’t skip this step! Dry roasting brings out the essential oils in the spices, giving them a much more intense and fragrant flavor. It makes a HUGE difference.
• Sesame Seeds: These add a lovely nutty aroma and texture. I love using white sesame seeds, but black sesame seeds work beautifully too.
• Tamarind Pulp: Tamarind adds a lovely tanginess that balances the heat. You can find tamarind pulp at Indian grocery stores, or you can make your own by soaking tamarind pods in warm water and straining the pulp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and pat those green chilies dry. Carefully make a lengthwise slit in each one, being careful not to cut all the way through. This helps release the flavor and heat.
2. Heat about 1 tablespoon of oil in a wok or frying pan over medium heat. Fry the slit green chilies for about a minute, until they start to blister slightly. Drain them on a paper towel – this step mellows out the raw chili flavor.
3. Now, let’s toast the spices! In a dry pan, roast the peanuts until golden brown and fragrant. Do the same with the sesame seeds, coriander seeds, and cumin seeds, roasting each separately. Be careful not to burn them! Let everything cool completely.
4. Time to grind! In a grinder or food processor, combine the roasted peanuts, sesame seeds, coriander, cumin, red chilies, ginger, and garlic. Add a little water as needed to form a fine, smooth paste.
5. In a separate pan, heat the remaining tablespoon of oil. Add the mustard seeds and curry leaves. Once the mustard seeds start to splutter, add the grated onion and sauté until golden brown.
6. Stir in the turmeric powder and cook for another minute.
7. Add the ground spice paste to the pan and cook for 3-4 minutes, stirring constantly to prevent sticking. The aroma at this point is incredible!
8. Pour in 1.5 cups of water, bring to a boil, then reduce the heat and simmer for 8-10 minutes, allowing the flavors to meld.
9. Mix in the tamarind pulp and stir well.
10. Finally, add the fried chilies, red chili powder (if using), and salt. Simmer for another 8-10 minutes, or until the paste has thickened to your liking.

Expert Tips

• Taste as you go! Adjust the salt, chili powder, and tamarind pulp to suit your preference.
• Don’t overcrowd the pan when frying the chilies. Fry them in batches if necessary.
• A good quality grinder is essential for a smooth paste.

Variations

Want to customize this recipe? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder paste, remove the seeds from the green chilies and reduce the amount of red chili powder. For extra spice, add more red chilies or a pinch of cayenne pepper.
• Regional Variations:
  • Andhra Style: Add a tablespoon of roasted chana dal (split chickpeas) to the spice paste for a richer flavor.
  • Tamil Nadu Style: Include a small piece of asafoetida (hing) while tempering the mustard seeds for a unique aroma.
• Festival Adaptations: My aunt always makes a larger batch of this paste during Ugadi (Telugu New Year) – it’s considered auspicious!

Serving Suggestions

This green chili paste is incredibly versatile! Here are a few of my favorite ways to use it:

• Serve it hot with biryani, idli, dosa, or vada.
• Mix a spoonful into rice and dal for an extra kick.
• Use it as a marinade for chicken, fish, or vegetables.
• Add it to curries and stews for a burst of flavor.

Storage Instructions

Leftover green chili paste can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for longer storage – just pop out a cube or two when you need it!

FAQs

1. What type of green chilies are best for this paste?

Thick green chilies are ideal, but you can experiment with different varieties based on your spice preference and regional availability.

2. Can I use pre-ground spices instead of roasting and grinding them myself?

While you can, the flavor won’t be nearly as vibrant. Dry roasting and grinding your own spices is highly recommended.

3. How can I adjust the heat level of this green chili paste?

Remove the seeds from the green chilies, reduce the amount of red chili powder, or use milder chilies.

4. How long does this green chili paste stay fresh in the refrigerator?

Up to a week in an airtight container.

5. What are some other dishes I can use this green chili paste in?

So many! Try adding it to scrambled eggs, marinades, soups, or even as a spread for sandwiches.

6. Can I freeze this green chili paste for later use?

Absolutely! Freeze it in ice cube trays for easy portioning.

Enjoy! Let me know in the comments how yours turns out. I can’t wait to hear what you think!