Red Chilli Garlic Paste Recipe – Authentic Indian Flavour Base

Last Updated on 2 months by Neha Deshmukh

Red Chilli Garlic Paste Recipe – Authentic Indian Flavour Base

Hey everyone! If you’re anything like me, you believe the foundation of a truly delicious Indian meal starts with a fantastic flavour base. And honestly, nothing beats a vibrant, homemade Red Chilli Garlic Paste. I first made this years ago, trying to recreate the flavours of my grandmother’s cooking, and it’s been a staple in my kitchen ever since. It’s surprisingly easy to make, and the difference in taste compared to store-bought is huge. Let’s get cooking!

Why You’ll Love This Recipe

This paste is a game-changer. It adds a beautiful depth of flavour to curries, marinades, stir-fries, and so much more. It’s a real time-saver too – having a batch ready in the fridge means you can whip up a flavourful meal in minutes. Plus, you control the ingredients, so you know exactly what’s going into your food.

Ingredients

Here’s what you’ll need:

• 150 grams Red Chillies (fleshy variety)
• 1 garlic bulb
• 4 tbsp oil
• Salt to taste
• 1 cup (minus 2 tbsp) water (approximately 237ml)
• 2 tbsp vinegar (optional)

Ingredient Notes

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

Red Chillies: Choosing the Right Variety

The type of red chilli you use will impact the heat and flavour. I prefer using fleshy varieties like Guntur chillies for a good balance. You can adjust the quantity depending on your spice preference. Remember to remove the stems!

Garlic: Freshness and Flavour

Fresh garlic is essential. A whole bulb is best – pre-minced garlic just doesn’t have the same punch. Look for firm, plump cloves.

Oil: Selecting the Best Oil for Frying

Any neutral-flavoured oil will work well here. I usually use sunflower oil or vegetable oil. Avoid strongly flavoured oils like olive oil, as they’ll compete with the chilli and garlic.

Salt: Enhancing Flavour and Moisture Release

Salt isn’t just for flavour; it helps draw out moisture from the chillies and garlic, which is key to getting a smooth paste. Don’t be shy with it, but always taste and adjust later.

Vinegar: Optional Tang and Preservation

Vinegar is optional, but I like adding a splash. It adds a lovely tang and helps preserve the paste for a little longer. White vinegar or apple cider vinegar both work well.

Step-By-Step Instructions

Alright, let’s make some paste!

First, finely chop your red chillies. If you want to save some time (and avoid teary eyes!), you can pulse them in a food processor – but be careful not to over-process them into a puree. Next, peel and mince the garlic cloves.

Now, heat the oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it! Add the chopped red chillies and sprinkle with salt.

This is where the patience comes in. Cook the chillies and garlic until the moisture starts to evaporate. Then, add about ½ cup (118ml) of water. Let it cook until the water evaporates again. Repeat this process – adding water and letting it evaporate – about three times. This slow cooking process is what develops the flavour and ensures a smooth paste.

For the final step, substitute the last 2 tablespoons of water with vinegar (if you’re using it). Reduce the heat to low and stir everything thoroughly. Let it cool completely before transferring to an airtight container.

Expert Tips

• Don’t rush the cooking process! The slow evaporation of water is crucial.
• Wear gloves when handling chillies, especially if you’re sensitive to spice.
• Taste the paste after it’s cooled and adjust the salt and vinegar as needed.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment

Want it milder? Remove the seeds from the chillies before chopping. For extra heat, leave the seeds in or add a hotter variety of chilli.

Regional Variations (e.g., Kashmiri Chilli Paste)

My friend, Priya, swears by using Kashmiri chillies for a vibrant red colour and milder heat. She also adds a tiny pinch of turmeric for extra colour.

Storage Duration & Best Practices

This paste will keep in the refrigerator for up to 10 days in an airtight container. Make sure it’s completely cooled before storing.

Serving Suggestions

Oh, the possibilities! Use this paste in:

• Indian curries (vindaloo, rogan josh, etc.)
• Marinades for chicken, fish, or vegetables
• Stir-fries
• Chutneys
• As a flavour boost for soups and stews

Storage Instructions

Store in a clean, airtight container in the refrigerator. A glass jar works best. You can also freeze it in ice cube trays for convenient portion sizes!

FAQs

Let’s answer some common questions:

What type of red chillies are best for this paste?

Fleshy varieties like Guntur chillies are great, but you can experiment with different types to find your favourite. Kashmiri chillies are good for colour and milder heat.

Can I use ginger along with garlic in this paste?

Absolutely! Adding about an inch of ginger, peeled and minced, will give the paste a lovely zing.

How can I adjust the heat level of the paste?

Remove the seeds from the chillies for a milder paste, or use a hotter variety for more heat.

Can this paste be frozen for longer storage?

Yes! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag.

What dishes can I use this red chilli garlic paste in?

So many! Curries, marinades, stir-fries, chutneys… the list goes on!

Is it possible to make this paste without vinegar?

Yes, it’s perfectly fine to omit the vinegar. It just adds a little tang and helps with preservation.

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