Green Chilli Paste Recipe – Easy Indian Cooking Prep

Last Updated on 2 months by Neha Deshmukh

Green Chilli Paste Recipe – Easy Indian Cooking Prep

Hey everyone! If you’re anything like me, you love a good Indian meal, and you really love saving time in the kitchen. This green chilli paste recipe is a total game-changer. It’s a little prep work upfront, but honestly, it makes weeknight curries and marinades so much faster. I first started making this years ago when I realised how often I was reaching for chillies, and it’s become a staple in my fridge ever since!

Why You’ll Love This Recipe

Let’s be real, chopping green chillies isn’t fun. It burns! This paste saves you time, mess, and potential tears. Plus, having a batch ready to go means you can whip up your favourite Indian dishes without any delays. It’s seriously a flavour bomb waiting to happen.

Ingredients

• ?? pound green chillis (about 250-500g depending on desired heat)
• 2 tablespoons oil

Ingredient Notes

Okay, let’s talk chillies. There are so many varieties, and they all have different heat levels!

• Indian Green Chillies: These are what I usually use – they have a good, balanced heat.
• Serrano Chillies: A bit hotter than Indian chillies, great if you like a kick.
• Thai Green Chillies: These pack a serious punch! Use with caution if you’re sensitive to spice.
• Jalapeños: Milder, good for a gentler heat.

As for the oil, I usually go for a neutral oil like sunflower or vegetable oil. You want the chilli flavour to shine, not compete with a strong oil flavour. But, if you want a little extra depth, a tablespoon of groundnut oil works beautifully too!

Step-By-Step Instructions

First things first, let’s get those chillies prepped. Rinse the green chillies thoroughly under cold water and pat them completely dry. Now, this is important: wear gloves! Seriously, trust me on this one. Chilli oils can really irritate your skin. I learned that the hard way!

Remove the stems from all the chillies. Once that’s done, add the chillies and oil to your food processor.

Now, blend, blend, blend! Process until you have a finely minced, coarse paste. Don’t worry about getting it perfectly smooth – a little texture is nice.

Here comes the fun part – freezing! You have a couple of options. Spoon the paste into a silicone cube tray (about 1 teaspoon per cube) – this is my favourite method. Or, spread the paste thinly in a ziplock bag.

Freeze until solid. Once frozen, transfer the cubes (or broken-up paste from the bag) into an airtight container. And that’s it! You’ve got homemade green chilli paste ready to go.

Expert Tips

• Handling Chillies: Gloves are your best friend! If you do get chilli oil on your skin, wash it with soap and oil (vegetable or coconut oil) – water alone won’t cut it.
• Paste Consistency: If you prefer a smoother paste, add a tiny splash of water while blending. But be careful not to add too much, or it will become watery.
• Preventing Freezer Burn: Make sure your airtight container is really airtight. Press a piece of cling film directly onto the surface of the paste before sealing the container to minimise air exposure.

Variations

• Spice Level: Adjust the type of chillies you use to control the heat. For mild, use jalapeños. For medium, Indian green chillies. For hot, Thai green chillies or serranos.
• Regional Variations: My friend’s mom, who’s from Maharashtra, adds a tiny bit of turmeric to her green chilli paste for colour and flavour. In Andhra cuisine, they sometimes add a pinch of cumin seeds. North Indian styles often keep it simple – just chillies and oil.
• Storage: At room temperature, homemade green chilli paste will only last a day or two. But in the freezer? You’re looking at a good 2-3 months!

Serving Suggestions

Green chilli paste is SO versatile. Here are just a few ideas:

• Curries: Add a spoonful to your favourite vegetable or meat curry for a spicy kick.
• Marinades: It’s amazing in marinades for chicken, fish, or paneer.
• Chutneys: Blend it with yogurt and mint for a refreshing green chutney.
• Tadka: Use it in a tadka (tempering) for dals or rice.

Storage Instructions

Store in an airtight container in the freezer for up to 2-3 months. For longer storage, ensure it’s well-sealed to prevent freezer burn.

FAQs

1. How long does homemade green chilli paste last in the freezer?

Up to 2-3 months, as long as it’s stored in an airtight container!

2. Can I use different types of chillies in this paste?

Absolutely! Feel free to experiment with different chillies to find your perfect heat level.

3. What if I don’t have a food processor? Can I use a blender?

You can, but a food processor works better for a coarser paste. If using a blender, you might need to add a little more oil to get it moving.

4. My chilli paste is too spicy! How can I tone it down?

Mix in a little plain yogurt or coconut milk. You can also add a touch of sugar to balance the heat.

5. Can I add ginger or garlic to the green chilli paste?

Definitely! A small piece of ginger and a few cloves of garlic blend beautifully with the chillies. It adds a whole new layer of flavour.