Authentic Tomato Chili Paste Recipe – Indian Cooking Base

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato Chili Paste Recipe – Indian Cooking Base

Hey everyone! If you’ve ever wondered what gives Indian curries that incredible depth of flavour, a lot of the magic comes down to a good base paste. And today, I’m sharing my go-to: a vibrant, homemade Tomato Chili Paste. I first made this years ago, trying to recreate my grandmother’s amazing curries, and honestly, it’s been a staple in my kitchen ever since. It’s so much better than store-bought, and you control exactly what goes into it!

Why You’ll Love This Recipe

This Tomato Chili Paste is a game-changer. It’s incredibly versatile – perfect for curries, marinades, dals, and so much more. It adds a beautiful colour and a lovely balance of sweet, tangy, and spicy. Plus, making it yourself is surprisingly easy! It takes just a few minutes of hands-on time, and the result is so worth it.

Ingredients

Here’s what you’ll need:

• 2 Ripe Tomatoes
• Dry Red Chillies or Kashmiri Chillies, to taste (about 6-8, depending on your spice preference)
• 1 cup Water
• Salt, to taste
• ½ tsp Sugar

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

• Tomatoes: Seriously, use ripe tomatoes! They’re sweeter and have a better flavour. You want them to be nice and red, and slightly soft to the touch.
• Dry Red Chillies: This is where you can really customize things. Kashmiri chillies are fantastic for a beautiful red colour and a mild heat – they’re my usual go-to. But if you like things spicier, feel free to use other varieties like Byadagi or Guntur chillies. Different regions in India have their own preferences, so experiment and find what you love!
• Spice Level: Don’t be shy with the chillies if you like heat! Remember you can always add more, but it’s hard to take away.
• Salt & Sugar: A little sugar balances the acidity of the tomatoes and the heat of the chillies. It really makes all the flavours pop.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the tomatoes, dry red chillies, and water in a saucepan.
2. Cover it up and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 8-10 minutes, until the tomatoes are softened and the chillies are nice and tender.
3. Now, carefully strain the mixture through a sieve or colander. Don’t throw away that chili-infused water just yet – you can use it for soups or dals for an extra flavour boost!
4. Let the tomatoes cool down a bit, then gently peel off the skins. They should slip off pretty easily.
5. Transfer the peeled tomatoes and softened chillies to a blender.
6. Add a generous pinch of salt and the sugar.
7. Blend everything together until you have a super smooth, vibrant red paste.
8. Give it a taste and adjust the seasoning. Need more spice? Add a pinch of chilli powder. A little more tang? A squeeze of lemon juice works wonders.
9. Finally, store your beautiful Tomato Chili Paste in an airtight container in the refrigerator.

Expert Tips

• For a smoother paste, soak the chillies in warm water for about 30 minutes before blending.
• Don’t overcrowd the blender. Work in batches if necessary.
• Taste as you go! Adjusting the seasoning is key to getting the perfect flavour.

Variations

• Spice Level: Want it mild? Stick to Kashmiri chillies and remove the seeds. Medium? Use a mix of Kashmiri and Byadagi. Hot? Go for Guntur chillies or add a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of ghost pepper for a real kick!
• Tomato Variety: Roma tomatoes work really well, but you can use any ripe tomato you like.
• Fresh Tomatoes vs. Canned: While fresh is best, you can use canned crushed tomatoes in a pinch (about 400g/14oz). Just reduce the water slightly.
• Pressure Cooker Method: For a super quick version, pressure cook the tomatoes and chillies with the water for just 2-3 whistles. Then follow steps 4-9.

Serving Suggestions

This paste is incredibly versatile! Here are a few ideas:

• Curries: It’s the base for so many Indian curries, like butter chicken, vindaloo, and rogan josh.
• Marinades: Use it to marinate chicken, fish, or vegetables for grilling or roasting.
• Dals: Add a spoonful to your dal for extra flavour and colour.
• Vegetable Dishes: Stir it into vegetable stir-fries or use it as a base for a tomato-based vegetable curry.

Storage Instructions

Keep your Tomato Chili Paste refrigerated in an airtight container. It should stay fresh for up to a week.

FAQs

• How long does this paste stay fresh in the refrigerator? About a week, but always check for any signs of spoilage before using.
• Can I freeze this tomato chili paste? Absolutely! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.
• What’s the best way to adjust the spice level? Start with fewer chillies and add more gradually, tasting as you go. You can also add a pinch of sugar to balance the heat.
• Can I use different types of tomatoes? Yes! Roma, plum, or even vine-ripened tomatoes will work. Just make sure they’re ripe.
• What can I do with the leftover chili-infused water? Use it as a base for soups, dals, or rice. It adds a lovely subtle flavour.

Enjoy! I hope this recipe becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!