Green Chilli Paste Recipe – Authentic Indian Condiment

Last Updated on 2 months by Neha Deshmukh

Green Chilli Paste Recipe – Authentic Indian Condiment

Hey everyone! If you’re anything like me, you love a good kick of spice with your meals. And honestly, nothing beats the fresh, vibrant flavour of homemade green chilli paste. It’s a staple in my kitchen, and once you make it yourself, you’ll wonder how you ever lived without it. It’s so much better than anything you can buy in a jar! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This green chilli paste is seriously a game-changer. It’s incredibly versatile – perfect with everything from simple rice and dal to more elaborate curries and snacks. It adds a wonderful freshness and heat that just elevates everything. Plus, it’s super quick and easy to make, taking just around 15 minutes from start to finish. Trust me, once you taste this, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of this flavourful paste:

• 8-10 long green chillies
• 1 medium onion
• 1 tsp grated ginger
• ½ tsp oil
• Salt to taste

Ingredient Notes

Let’s talk chillies! I usually use long green chillies – they have a good amount of heat without being too fiery. But feel free to experiment!

Did you know there’s a huge variety of green chillies used across India? In Maharashtra, you’ll find the fiery pav bhaji chilli, while in the South, the bhavnagri chilli is a popular choice. The heat level varies a lot, so adjust the quantity based on your preference.

And don’t skimp on the fresh ginger! It adds a lovely aromatic warmth that balances the spice beautifully. I always grate my own – it just tastes so much better than the pre-grated stuff. A little goes a long way, though, so just one teaspoon is perfect.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and pat those green chillies dry. Then, carefully remove the stems and slice them lengthwise. Don’t worry about removing the seeds if you like a bit of extra heat – I usually leave them in!
2. Now, heat the oil in a pan over medium heat. Add the slit green chillies and roast them until they start to blister and slightly char. This roasting step is key – it really brings out their flavour. Keep a close eye on them, you don’t want them to burn!
3. Once the chillies have cooled down a bit, transfer them to a mortar and pestle. Add a pinch of salt – this helps with the grinding process. Pound the chillies coarsely. It doesn’t need to be perfectly smooth, a little texture is nice.
4. Transfer the pounded chillies to a bowl. Finely chop the onion and add it to the bowl along with the grated ginger.
5. Give everything a good mix! Really get in there and combine all the ingredients thoroughly. Taste and adjust the salt if needed.
6. And that’s it! Your fresh green chilli paste is ready to go.

Expert Tips

• Don’t touch your eyes! Seriously, chillies are no joke. Wash your hands thoroughly after handling them.
• Roasting is crucial: It mellows the raw chilli flavour and adds a lovely smoky note.
• Adjust to your spice level: Start with fewer chillies and add more if you like it hotter.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Remove the seeds and membranes from the chillies for a milder paste. Or, add a pinch of red chilli powder for an extra kick!
• Using Different Chillies: Experiment with different varieties of green chillies to find your favourite flavour profile. Jalapeños or serrano peppers can also work in a pinch.
• Making a Larger Batch: Double or triple the recipe and store the extra in the fridge (see storage instructions below).
• Preserving for Longer: My aai (mother) used to freeze small portions of this paste in ice cube trays. Once frozen, you can transfer the cubes to a freezer bag for longer storage. It’s a lifesaver when you need a quick flavour boost!

Serving Suggestions

Oh, the possibilities are endless! Here are a few of my favourite ways to use green chilli paste:

• Serve it alongside rice and dal for a simple yet satisfying meal.
• Add a spoonful to your favourite curry for an extra layer of flavour.
• Use it as a condiment with pakoras or samosas.
• Mix it with yogurt for a cooling and spicy dip.
• My husband loves it stirred into scrambled eggs for a fiery breakfast!

Storage Instructions

Leftover green chilli paste can be stored in an airtight container in the refrigerator for up to 1 day. After that, it starts to lose its freshness. As mentioned before, freezing is a great option for longer storage.

FAQs

Let’s answer some common questions:

Q: What type of chillies are best for this paste?
A: Long green chillies are a great starting point, but feel free to experiment with different varieties based on your spice preference and regional availability.

Q: Can I make this paste in a food processor?
A: Yes, you can! But I find that the mortar and pestle method gives a more authentic texture and flavour. If using a food processor, pulse it carefully to avoid making a completely smooth paste.

Q: How can I reduce the heat level of the paste?
A: Remove the seeds and membranes from the chillies before grinding. You can also add a tablespoon of yogurt or coconut milk to the paste to help balance the heat.

Q: How long does this paste stay fresh?
A: It’s best used fresh, but it will keep in the refrigerator for up to 1 day. For longer storage, freeze it in small portions.

Q: What are some other ways to use green chilli paste besides serving with meals?
A: You can marinate chicken or fish with it, add it to soups and stews, or even use it as a flavouring for chutneys and sauces. Get creative!

Enjoy making this delicious and versatile green chilli paste! I hope it brings a little bit of Indian flavour to your kitchen. Happy cooking!